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Pasta Recipe with Vegetables

  • Author: Kelsey Woods


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


  • 1 lb fresh asparagus, chopped
  • 1 package angel hair pasta
  • 3 handfuls sugar snap peas, trimmed
  • 1/2 cup grated or shaved Parmigiano Reggiano cheese
  • 1/4 cup extra virgin olive oil
  • kosher salt + pepper to taste


  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!