Description
This Spring Green Pasta is everything you want in a light, feel-good meal—vibrant veggies, fresh herbs, and just the right amount of creamy, cheesy richness. Asparagus and peas bring the crunch and sweetness, mint adds a cool twist, and lemon brightens every bite. Finished with salty, sharp pecorino, this pasta tastes like spring in a bowl. It’s fast, fresh, and perfect for lunch, picnics, or a simple weeknight dinner.
Ingredients
8 oz pasta (orecchiette, penne, or your favorite short pasta)
1 cup fresh or frozen peas
1 bunch asparagus, trimmed and cut into 1-inch pieces
2 tablespoons olive oil
Zest and juice of 1 lemon
¼ cup chopped fresh mint
½ cup grated pecorino cheese (plus more for topping)
Salt and black pepper, to taste
Optional: a pinch of red pepper flakes
Instructions
Cook the Pasta and Veggies
Bring a large pot of salted water to a boil. Cook pasta according to package instructions. In the last 2–3 minutes of cooking, add asparagus and peas to the pot. Drain everything together and reserve a bit of pasta water.
Toss with Flavor
Return the pasta and veggies to the pot or a large bowl. Add olive oil, lemon zest and juice, and half the pecorino. Toss until coated, adding reserved pasta water a little at a time to create a light sauce.
Add Herbs and Finish
Fold in chopped mint, season with salt and pepper, and top with remaining pecorino. Add red pepper flakes for gentle heat if desired.
Serve Warm or Cold
This dish shines hot off the stove or chilled as a pasta salad. Top with extra mint or a squeeze of lemon just before serving.
- Prep Time: 10 mins
- Cook Time: 15 mins
- Category: Dinner