Spring Time Pasta with Asparagus and Peas: Fresh, vibrant, garden delight.

A Little Bit of Spring in Your Bowl

This pasta is like a sunny day in a bowl. It has bright green asparagus and sweet little peas. I make it when I want to feel like winter is finally over. Doesn’t that sound nice?

The lemon juice makes everything taste fresh and new. It is a very happy flavor. I always feel lighter after eating this meal. It matters because food can change your mood.

A Smart Trick My Mama Taught Me

Let me tell you a little story. My mama was the one who showed me this next step. You put the frozen peas in the bottom of the colander. Then you drain the hot pasta and asparagus right over them.

This cooks the peas perfectly without a second pot. I still laugh at how smart that is. It saves time and washing up. What’s the best kitchen trick you’ve learned from your family?

Making the Simple Sauce

The sauce is not hard at all. You just cook the garlic in butter for a minute. Doesn’t that smell amazing? Then you whisk the broth and cornstarch together.

When it gets thick, you stir in the cream and lemon. The lemon is the magic part. It makes the rich cream taste bright and not too heavy. This matters because a good sauce brings everything together.

A Fun Fact About Asparagus

Fun fact: Asparagus grows so fast you can almost watch it. Farmers say it can grow up to 10 inches in a single day. Isn’t that wild?

That’s why it tastes so fresh and green. You are eating a vegetable that was in a hurry to get to you. Do you have a favorite spring vegetable? Mine will always be asparagus.

Bringing It All Together

Now for the best part. You pour that creamy lemon sauce over the pasta and veggies. Give it a good toss so every piece is covered. I like to add a little extra black pepper on top.

Some grated Parmesan cheese is wonderful too. It adds a salty, nutty flavor. This dish is ready in about half an hour. What will you serve with your spring pasta? Grilled chicken is a perfect match.

Ingredients:

Ingredient	Amount	Notes
uncooked whole wheat spiral pasta	8 oz.
asparagus	1 lb.	ends trimmed and cut into 2-inch pieces
frozen peas	1 cup
butter	1 Tbsp.
garlic	2 cloves
chicken broth	1 cup
cornstarch	1 tsp.
heavy cream	1/3 cup
fresh lemon juice	3 Tbsp.
salt and pepper	TT
red pepper chili flakes	dash
dried oregano	1/2 tsp.
lemon slices		for garnish
Parmesan		optional topping

My Springtime Pasta: A Taste of Sunshine

Hello, my dear! Let’s make a dish that tastes like spring. It is full of bright green asparagus and sweet peas. This pasta always reminds me of my little garden. Doesn’t that smell amazing?

I love how quick this is to make. We can have it on the table in no time. It always makes me feel happy and fresh. Are you ready to cook with me? Let’s begin our kitchen adventure together.

Ingredients

• 1 pound spiral pasta
• 1 bunch asparagus, cut into pieces
• 1 cup frozen peas
• 2 tablespoons butter
• 2 cloves garlic, minced
• 1 cup vegetable or chicken broth
• 1 teaspoon cornstarch
• 1/2 cup heavy cream
• Juice of 1 lemon
• Salt and pepper to taste
• Red pepper flakes (optional)
• Parmesan cheese for serving

Instructions

Step 1: First, get a big pot of salty water boiling. It should taste like the sea. Add your spiral pasta and let it dance in the water. Just before it is done, toss in the asparagus pieces. They only need a minute to turn bright green. (A hard-learned tip: Do not walk away from the asparagus! It gets mushy fast.)

Step 2: Now, here is my favorite little trick. Put the frozen peas right in your colander. Then pour the hot pasta and asparagus over them. The hot water will thaw the peas perfectly. It is like a warm bath for them. I still laugh at how simple this is.

Step 3: Let’s make our sunny sauce. Melt some butter and swirl the garlic around. Your kitchen will smell so good. Whisk the broth and cornstarch together before adding it. This keeps the sauce from getting lumpy. Then stir in the cream and a big splash of lemon juice.

Step 4: Finally, pour that lovely sauce over the pasta and veggies. Give everything a good, gentle toss. The sauce will coat every single spiral. I like to add a little sprinkle of red pepper flakes. Do you like a little spice in your food? Share below! Serve it up warm and enjoy.

Cook Time: 15 minutes
Total Time: 30 minutes
Yield: 4 servings
Category: Dinner, Pasta

Three Fun Twists to Try

This recipe is like a good friend. It is happy to change things up! Here are a few ways to make it new. I love trying different versions each spring.

Cheesy Delight: Stir in a big handful of creamy goat cheese with the sauce. It makes it so rich and tangy. My grandson adores it this way.

Spring Herb Garden: Add a handful of fresh chopped mint and basil at the end. It tastes like you picked it straight from the garden. The smell is just wonderful.

Lemony Zing: Add the zest of one lemon before you add the juice. This gives it an extra sunny punch. It really wakes up the whole dish.

Which one would you try first? Comment below!

Serving Your Masterpiece

Now, let’s talk about how to serve our beautiful pasta. I think food should be a feast for the eyes, too. A simple touch can make it so special.

I love serving this with a simple grilled chicken breast on the side. Or you can add a big handful of fresh arugula for a peppery bite. Always top it with a thin lemon slice and a sprinkle of Parmesan. It looks so pretty on the plate.

For a drink, a glass of crisp Pinot Grigio is lovely for the grown-ups. For a special treat for everyone, try sparkling water with a squeeze of lemon. It is so refreshing. Which would you choose tonight?

Keeping Your Spring Pasta Fresh

This pasta tastes best the day you make it. But leftovers are a wonderful lunch. Let the pasta cool completely first.

Then put it in an airtight container. It will stay good in your fridge for about three days. You can freeze it for one month too.

I once reheated it in a pan with a splash of broth. It kept the veggies from getting soggy. The microwave works fine too, just stir it well.

This matters because a good plan stops food waste. It also gives you a quick, happy meal later. Have you ever tried storing it this way? Share below!

Easy Fixes for Common Pasta Problems

Sometimes the sauce gets too thick. Just add a little more broth or cream. Stir it in until it looks just right.

Do not let the garlic burn. I remember when I burned mine. It made the whole sauce taste bitter.

If your asparagus is tough, you did not cook it long enough. Next time, leave it in the boiling water for a full two minutes. This matters because small fixes build your cooking confidence.

They also make your food taste so much better. Which of these problems have you run into before?

Your Spring Pasta Questions Answered

Q: Can I make this gluten-free?

A: Yes! Use your favorite gluten-free pasta. The rest of the recipe is already safe.

Q: Can I make it ahead of time?

A: You can chop the asparagus early. But cook the pasta fresh for the best texture.

Q: I do not have heavy cream.

A: Whole milk will work. The sauce will just be a little thinner.

Q: Can I double the recipe?

A: Of course! Use a bigger pot so everything has room.

Q: Is the Parmesan cheese needed?

A: It is optional but very tasty. It adds a salty, yummy finish. Which tip will you try first?

A Note From My Kitchen to Yours

I hope you love this taste of spring. Cooking with fresh veggies always makes me smile. It is a simple way to celebrate the season.

Fun fact: A bundle of asparagus can grow up to 10 inches in a single day!

I would love to see your beautiful dishes. Have you tried this recipe? Tag us on Pinterest!

Happy cooking!

—Lena Morales.