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Pasta Recipe with Vegetables

This fresh and light pasta recipe is perfect for spring using seasonal vegetables. Topped with lemon zest and parmesan cheese for flavor.

Scale

Ingredients

Instructions

  1. Boil large pot of salted water and cook pasta until al dente, drain and set aside.
  2. In medium pot, chop and blanch asparagus until tender. Remove from pot and set aside, then blanch trimmed peas until tender.
  3. Toss noodles in olive oil and toss in peas and asparagus.
  4. With tongs spin birds nest pile onto each plate. Drizzle with olive oil and salt and pepper to taste.
  5. Finish with a hearty sprinkling of parmesan on top. Enjoy!