This asparagus pea pasta is the perfect spring dish, making the most of the short asparagus season. Creamy pasta, crunchy asparagus, hearty bacon or pancetta, and sweet green peas - it can hardly get better!
Asparagus pea pasta is a delicious seasonal dish that's not only great for a family dinner but also works really well when you're having guests over. It's simple and quick to make, but ingredients like asparagus and pancetta make it feel elegant, a bit more special.
These pasta dishes are also great for guests: Salmon Creme Fraiche Pasta or Chicken Parmesan Garlic Pasta.
Ingredients: 8 + olive oil, salt, and pepper
Prep time: 15 minutes
Cook time: 20 minutes
Recipe ingredients
Asparagus: I use rather thin spears; if yours are thick, just cut them into thinner slices. Try Air Fryer Asparagus and Asparagus with Eggs, too.
Green peas: I always use frozen ones.
Pancetta or bacon: Look for diced pancetta in the deli section - it usually comes ready to use. If using bacon, try to get slab bacon or thick-cut slices.
Pasta: I used tagliatelle, but anything you have is fine.
Tarragon adds a special flavor, but it's not always available. If you don't have it, you can replace it with parsley, dill, or any other herbs you like.
See the recipe card for the full recipe and ingredient quantities.
How to make asparagus pea pasta?
Cook the pasta according to the package instructions. While the pasta is cooking, get the rest of the recipe ready.
Step 1: Snap off the woody ends of the asparagus, cut the stalks into small pieces, and leave the tips intact.
Step 2: Cook the onion until translucent.
Step 3: Add the asparagus and pancetta, and cook for about 5 minutes.
Step 4: Add the stock, cream, and seasoning. Let the sauce simmer and reduce slightly.
Step 5: Add the peas and tarragon, and stir for a few minutes.
Step 6: Toss the sauce with the drained tagliatelle.
Store and reheat
Refrigerate leftover asparagus and pea pasta in an airtight container for 2-3 days.
Reheat the leftovers in a pan with a splash of cream, milk, or stock to loosen the sauce - heat gently, stirring often. You can also microwave it in short bursts.
Freeze: The dish is best fresh, but it can be frozen for up to 2 months; thaw in the fridge and reheat gently.
What to serve with it?
I usually serve the pea and asparagus pasta with a simple green salad or arugula with vinaigrette or balsamic dressing.
Add some bread, rolls, or a baguette, something like Soda Bread without Buttermilk or Wild Garlic Bread in spring.
More quick pasta dishes
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๐ Recipe
Asparagus Pea Pasta
Equipment
- Cooking pot for the pasta
- Large skillet or pan
Ingredients
- 14 oz tagliatelle Note 1
- 1 cup frozen peas
- 1 lb asparagus
- 5.5 oz pancetta or bacon, Note 2
- 1 medium onion
- 1 tablespoon olive oil
- โ cup chicken stock or vegetable stock
- ยพ cup heavy cream
- 1-2 sprigs of tarragon Note 3
- 2 tablespoons Parmesan + a bit more to serve
- ยผ - ยฝ teaspoon fine sea salt to taste
- ยผ teaspoon ground black pepper
Instructions
- Cook pasta: Bring a large pot of water to a boil. Add salt generously and cook the pasta according to the packet's instructions. Remove the peas from the freezer and let them sit on the counter until you need them.14 oz tagliatelle + 1 cup frozen peas
- Make the sauce while the pasta cooks.
- Chop the ingredients: Snap off the woody ends, cut the stalks into small pieces, but leave the tips intact. Cut the pancetta or bacon into cubes if not already diced. Chop the onion finely, but keep it separated from the rest.1 lb asparagus + 5.5 oz pancetta + 1 medium onion
- Sautรฉ onion: Heat the oil in the skillet. Cook the onions for about 3 minutes until translucent.1 tablespoon olive oil
- Cook asparagus: Add asparagus and pancetta to the pan. Cook on medium-low heat for 5 minutes.
- Simmer sauce: Add the stock, cream, salt, and pepper. Let the sauce simmer and reduce slightly on low heat; it will take 3-4 minutes (Note 4).โ cup chicken stock + ยพ cup heavy cream + ยผ - ยฝ teaspoon fine sea salt + ยผ teaspoon ground black pepper
- Add the peas and the chopped herbs, and stir for another 2 minutes. 1-2 sprigs of tarragon +
- Stir in the Parmesan and adjust the taste with salt and pepper.2 tablespoons Parmesan
- Combine: Add drained pasta and toss to combine. Serve immediately with more Parmesan, if desired.
Notes
- Pasta: Tagliatelle are great, but any pasta shapes you have are fine.
- Pancetta: Look for diced pancetta in the deli section - it usually comes ready to use. If using bacon, try to get slab bacon or thick-cut slices.
- Herbs: Tarragon has a nice flavor, but it's not always easy to find. If you don't have it, you can use parsley, dill, or any other herbs you like.
- Sauce: If the sauce seems too thin at this point, you can thicken it with a cornstarch slurry made from ยฝ teaspoon cornstarch and about 1 tablespoon of cold water. Mix them in a small bowl, then whisk the slurry into the simmering sauce before adding the peas.
Roland Beck says
Simply delicious!