"This pasta dish can be made in just 30 minutes and is the perfect spring time pasta. It is made with fresh asparagus and rotini noodles that are doused in a fresh lemon, garlic herb sauce. The peas are cooked in a seasoned garlic sauce, then smashed to allow every bite to fully absorb the delicious sauce. The dish is finished with fresh basil and melty provolone cheese. It is a dish that is sure to be on repeat in your house with its cozy feel and vibrant colors."
Lemon Basil Asparagus Pasta with Smashed Peas
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Prep time 5mins
Cook time 25mins
Serves or Makes: 4
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ingredients
- 8 ounces rotini noodles
- 1 chopped asparagus
- 1 cup frozen peas
- 1 whole lemon, juice and zest
- 3 tablespoons olive oil
- 1 cup fresh basil, chopped
- 2 teaspoons minced garlic
- 1 tablespoon fresh parsley
- 6 slices provolone cheese
Method
Step 1
Boil the pasta noodles according to package directions. While the pasta is boiling, chop the asparagus stalks. In the final 2 minutes of boiling, add the asparagus to the dish.
Step 2
Drain the pasta and asparagus and set aside. In the same pan, add thawed peas. In a small bowl, mix together 1 tsp garlic, 3 tablespoons olive oil, salt and pepper. Pour over peas and smash the peas with a fork.
Step 3
Add the pasta and asparagus back to the pan. In the same small bowl used to mix the sauce for the peas, mix together the lemon juice and zest, 3 tablespoons olive oil, salt, pepper, 1 teaspoon garlic and 1/2 cup fresh basil, chopped and fresh parsley. Pour over pasta and stir to combine. Place provolone cheese slices over top of pasta dish. Cover dish with lid for a minute or two to allow the heat to melt the cheese. Top with additional fresh basil.