Asparagus Pea Lemon Orecchiette
A light, refreshing pasta dish featuring tender asparagus, sweet peas, and a hint of lemon zest, perfect for warm days and quick weeknight dinners.
Equipment
- Large pot
- Medium-sized skillet
- Sharp knife
- Grater
- Juicer
- colander
Ingredients
- 250 grams orecchiette
- 1/2 pound asparagus chopped
- 3/4 cup frozen peas
- 2-3 cloves garlic chopped
- 1/4 cup unsalted butter
- 1/3 cup extra-virgin olive oil
- Zest and juice of one lemon
- Salt and pepper to taste
- Optional: scallions feta for garnish
Instructions
- Boil salted water, cook orecchiette al dente, reserve 1/3 cup pasta water, and drain.
- Heat olive oil, sauté garlic until fragrant.
- Add asparagus, cook 5 minutes, then add peas and cook until heated.
- Mix pasta with vegetables, reserved water, and butter.
- Add lemon zest and juice, season with salt and pepper.
- Serve hot, garnished with scallions and feta if desired.
Notes
Nutrition Facts:
- Calories: 350-400
- Protein: 15g
- Carbohydrates: 50-55g
- Fiber: 10-12g
- Fats: 10-15g
- Sodium: 600-800mg
- Vitamins: Rich in Vitamin C, K
- Minerals: Good source of iron and calcium