Lemony asparagus and pea pasta

Fresh flavours and great textures combine to make this delicious pasta dish. 
Prep Time 5 minutes
Cook Time 15 minutes
Course lunch, Main Course
Cuisine Pasta
Servings 4


  • 400 g tagliatelle
  • 250 g asparagus trimmed – I like to snap it: it should naturally break at a certain point
  • 100 g peas defrosted
  • 3 tsp lemon juice
  • 3 tbsp olive oil
  • 1 garlic clove peeled
  • 50 g parmesan finely grated
  • 1 large pinch chives chopped
  • black pepper


  • Squash the garlic clove with the back of a knife and put in a small bowl with the lemon juice and oil – leave to infuse 
  • Bring a large pan of salted water to the boil. Add the pasta and cook according to the packet’s instructions; add the asparagus and peas for the final 2 minutes
  • Drain the pasta, reserving a ladle full of the cooking water
  • Add the reserved cooking water to the pasta and vegetables 
  • Remove the garlic from the oil (this can now be discarded) and pour over the pasta; add half the parmesan and toss together to combine 
  • Serve and sprinkle with the remaining parmesan, chives and freshly ground black pepper   
Keyword comfortfood, easyfood, easyrecipes, familyfavourite, familyfood, healthyfood, pastarecipes, simplerecipes
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