Ingredients
Scale
- 1 Bunch Uncooked Pasta – i’m using glutenfree fettuccine
- 3 Cups Water – to cook pasta
- 1 Large Lemon – juice it and keep some rind too
- 1 Cup Chopped Asparagus – discard the brown part and chop the green stems
- 1/4 Cup Frozen peas – optional
- 1/4 Cup Baby Tomatoes – optional
- 2 Tbsp Olive Oil
- 2 Tbsp Butter – optional*
- 1 Tsp Herbed Olive Oil – optional**
- Seasoning:
- 1/4 Tbsp Chili Flakes
- Salt – as per taste
- 1/4 Tsp Italian Seasoning
Instructions
Cook the Pasta:
- Cook the pasta as per package.
- Strain the cooked pasta and keep 1/2 cup pasta water aside.
- Add 1Tsp Olive oil on cooked pasta and toss it nicely.
- Keep aside.
Make the Lemon Asparagus Pasta:
- Heat a large pan/skillet
- Add olive oil, butter and Mix well.
- Now, add asparagus, peas and saute to mix everything.
- Let this cook on medium-high heat for 1 minute.
- Now add the seasoning and baby tomatoes.
- Saute everything.
- Add lemon juice and lemon rind and saute everything together.
- Lower the heat and add cheese, cashew milk and pasta water (if using).
- Saute everything once and add the pasta. Let this cook on medium heat for a 2 minutes.
- Add 1 tsp ‘Herbed Oil’ if using and Mix everything using tongs (you can use large forks to mix too).
- Turn off the heat.
- Transfer the Lemon Asparagus Pasta with peas and tomatoes to serving bowls.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Main