Pasta with Asparagus and Peas
Thank you Cookie and Kate for this amazing inspiration! First of all, it’s pasta, so how can you go wrong? Add in asparagus, peas and beautiful flavors….ya, man!

Prep time: 15 minutes

Cook time: 20 minutes

Serves: 4-6 easily


    • 1 pound (16 ounces) whole grain pasta (orecchiette, shells, fusilli or linguine). All I had was penne, so there!
    • 4 shallots, diced thin
    • 1 pound thin asparagus, ends snapped off, and cut in ½-inch slices on the bias
    • 2 garlic cloves, minced
    • 2 cups shelled fresh or frozen English peas (defrost peas if frozen)
    • 1/3 cup nutritional yeast
    • 2 teaspoons grated lemon zest
    • 1 Tbls. fresh lemon juice
    • 1/2 cup roughly chopped mixed herbs (flat-leaf Italian parsley, chives and mint, tarragon is optional)
    • ¾ cup toasted pine nuts (optional)
    • sea salt, to taste
    • freshly ground black pepper, to taste
    • pinch red pepper flakes (optional)


    1. Chop the vegetables.
    2. Bring a large pot of water to a boil over high heat. Cook the pasta for 2-3 minutes less than package directions. Reserve 1.5 cups of the pasta water and drain the pasta.
    3. While the pasta cooks, heat a large pan over medium-high heat. Add the shallots and garlic, season with salt and pepper, and cook until golden (add small amounts of water or wine to keep from sticking).
    4. Add the asparagus and cook until it’s knife-tender and bright green (about 3 minutes). Add the peas and cook another 2 minutes.
    5. Add the drained pasta to the pan along with the reserved pasta water. Toss to coat. Cook until the sauce starts to coat the pasta. Remove the pan from heat and transfer all to a large serving bowl. Top with a generous helping of nutritional yeast if you use it.
    6. Stir in the lemon zest, lemon juice, herbs, and top with pine nuts. Taste and adjust seasonings as required (add a pinch of red pepper flakes and/or a squeeze of lemon juice if desired). Serve immediately and watch the smiles!