This Peas and Asparagus Pasta recipe post is sponsored by La Baleine Sea Salt. All opinions are my own.
This simple Peas and Asparagus Pasta recipe is ideal to enjoy any time for lunch or dinner.
The great thing about this vegetarian meal is that you can serve it as the main entree or as a side dish, or add in some protein. It only takes about 30 minutes to whip up, which makes it perfect for those needing an easy meal solution.
When reaching for seasoning, you only need a few staples at hand to create a flavorful meal. One I like to use is La Baleine Essentiel Sea Salt, it’s lower in sodium without sacrificing flavor and makes a great addition to seasoning your meals.
I’ve recently become a fan of La Baleine Essentiel, it is the world’s first low sodium salt directly from the sea, with 50% less sodium when compared to everyday table salt. It is truly set apart as the perfect sea salt choice with the bonus of added calcium, potassium, and magnesium, all while maintaining that natural sea salt flavor that makes your food taste gorgeous.
I’m always watchful of what I feed my family, so by using La Baleine Essentiel Sea Salt, that’s one less thing I have to worry about and still be able to serve up tasty meals!
For more information about La Baleine’s new all-natural low sodium sea salt visit them at LaBaleine.us.
This recipe is completely versatile with the seasons! Can’t find fresh asparagus or peas, no problem.
Other tasty vegetable combinations are:
- Zucchini and yellow squash
- A mix of mushrooms
- Go spicy with tomatoes and chili peppers
- Bell peppers and red onions
- Butternut squash and shallots
This spring peas and asparagus pasta is simple, healthy, and an all-around winner.
I always believe in making each recipe your own, if you prefer certain pasta over another or vegetables and proteins, then definitely make your substitutions. Recipes are a great starting point and are used as guidance, but as with this recipe, you can make it your own with a variety of combinations.
What you’ll need:
- Linguine pasta, fresh or dried
- La Baleine Essentiel Sea Salt
- Ground black pepper
- Fresh or frozen peas
- Fresh asparagus
- Garlic cloves
- Lemon juice and zest
- White wine or chicken Broth
- Olive Oil
- Grated parmesan cheese
How to Make Spring Peas and Asparagus Pasta:
Step One:
- Bring a large pot of water to a boil.
- Add in the pasta (of choice) and cook according to directions. Once cooked, drain and set aside ready to serve.
Step Two:
- In a large skillet, heat olive oil and butter.
- Place the minced garlic, trimmed asparagus, and peas in the skillet and saute for a few minutes.
Step Three:
- Pour in the white wine or chicken broth, and allow to simmer for a couple of minutes. Season with ground black pepper, and La Baleine Essentiel Sea Salt to taste.
- Just before serving, squeeze in the lemon juice, add the lemon zest.
Step Four:
- To serve, you can either toss the pasta into the sauce and then serve, or top the pasta off with the vegetables and garnish with parmesan cheese.
Other tasty easy to make recipes:
Make This Spring Peas and Asparagus Pasta Recipe:
Easy to Make Peas and Asparagus Pasta
Ingredients
- 16 ounces fresh or dried linguine pasta
- 2 tablespoons unsalted butter
- 2 tablespoons olive oil
- 2 – 3 cloves of garlic minced
- 1 ½ – 2 cups fresh asparagus trimmed in cut into 1 ½ – 2-inch pieces
- 1 cup peas fresh or frozen
- ½ cup white wine
- La Baleine Essentiel Sea Salt to taste
- Ground black pepper to taste
- 1 lemon juiced and zested
- Shaved or grated Parmesan cheese for serving
Instructions
- Bring a large pot of water to boil, once boiling add in the pasta, and cook according to the package directions. When the pasta is al dente, drain and set aside for serving.
- In a large skillet, add the olive oil and butter and heat over medium heat until the butter has melted.
- Place the minced garlic, asparagus pieces, and peas in the skillet and saute until just starting to become tender, about 3 – 4 minutes.
- Pour in the white wine, and allow to simmer for an additional 4 – 5 minutes.
- Season with the black pepper and La Baleine Essentiel Sea Salt, to taste.
- Add in the lemon juice and zest. Serve over the drained, cooked pasta and garnish with parmesan cheese if desired.
