Asaparagus & Pea Lemon Orecchiette

A white bowl of orecchiette pasta with green vegetables, topped with black pepper and grated cheese. A blue and white striped cloth is partially visible beside the bowl on a white surface.

5 from 3 votes

Asaparagus & Pea Lemon Orecchiette

This Asparagus and Pea Lemon Orecchiette is one of my favourite summer pasta dishes to make. It's light and refreshing and can be whipped up in under 20 minutes. If you are on the hunt for a delicious summer pasta side or main dish to make this summer you have to give this recipe a go!

Prep Time10

Cook Time10

Course: Main Course

Cuisine: Italian

Keyword: 20 minute dinners, 20 minute recipes, lemon, lemon pasta, Orecchiette, summer pasta, summer recipes

Servings:

Ingredients

250 grams orecchiette
1/3 cup reserved pasta water
1/3 cup extra virgin olive oil
1/4 cup butter
3/4 cup parmesan grated
4 garlic cloves chopped
1/2 lb asparagus chopped, about 2 cups
1/2 yellow onion chopped
3/4 cup frozen peas
1/2 lemon juiced
1 tbsp lemon zest
1/2 tsp salt
1/4 tsp pepper
1/4 tsp red pepper flakes
handful fresh basil optional

Instructions

Start by bringing a large pot of salted water to a boil. Add your pasta and cook until al dente.
In the meantime, begin prepping your asparagus, onion, garlic and lemon zest.
To a large pan, add your olive oil and butter and cook your asparagus and onion on medium heat for about 5 minutes.
Add your peas, garlic, spices, zest and lemon juice and cook for another 2-3 minutes; just until peas begin to soften and are cooked.
Reduce heat to low and add your cooked pasta, some pasta water and half of the parmesan. Mix well and add the remainder of cheese and more pasta water if you need to get your perfect consistency.
Top with fresh lemon zest, more cheese, basil and lots of fresh cracked pepper.
Enjoy right away!

Nutrition