Asparagus & Pea Pasta

April 27, 2020

Asparagus & Pea Pasta

We've never been more aware of how important our health is than now. Filling our bodies with whole, clean food keeps our immune systems strong and helps to keep us mentally and physically strong.

A common misconception is that eating well is expensive. It certainly doesn't have to be. We are so lucky in Australia to have an abundance of seasonal, fresh fruits and vegetables that can help keep the cost down while still eating the good stuff.

This recipe is healthy, budget friendly and only uses one pot! 

Stay healthy, friends.


Asparagus & Pea Pasta

Author: Shelly at Two Healthy Kitchens



  • 1 tablespoon olive oil
  • 2 large shallots (4 ounces / 115 grams), thinly sliced (about 1 cup)
  • 1 1/2 teaspoons kosher salt, divided
  • 3/4 teaspoon freshly ground black pepper, divided
  • 450 grams asparagus, sliced diagonally into 1-inch (2.5-cm) pieces
  • 340 grams short, whole-wheat pasta (such as penne rigate, fusilli, or rigatoni)
  • 3 cups (720 ml) water
  • 1 cup (135 grams) frozen peas
  • 2 tablespoons fresh lemon juice, plus 1 teaspoon finely grated lemon zest
  • 55 grams finely grated parmesan cheese (about 1/2 cup) 
  • 2 tablespoons unsalted butter
  • 1 tablespoon chopped fresh tarragon leaves



  1. Heat the oil over medium heat in a large, straight-sided sauté pan or large pot. 
  2. Add the shallots, 1 teaspoon salt, and 1/2 teaspoon pepper. Cook, stirring often, until the shallots are starting to soften, 4-6 minutes.
  3. Add the asparagus, pasta, water, and peas. Cover and bring to a boil.
  4. Reduce heat to a gentle simmer and cook, stirring here and there, until the pasta is just tender, 11-14 minutes.
  5. Remove from the heat when there's still a little water left – you're looking for just enough to create a sauce. Stir in the lemon juice and zest, parmesan cheese, butter, and tarragon, and season with remaining 1/2 teaspoon salt and 1/4 teaspoon pepper.
  6. Serve hot.

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