Spring Pea Pasta with Asparagus


A BROWN RICE PASTA RECIPE PERFECT FOR SPRING

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Usually, I eat my pasta with red sauce. It’s the ultimate comfort food. Marinara sauce + some type of meatballs (I’m a sucker for my Quinoa Meatballs–you can find those in the archive if you wanna be a sucker too), and so it’s a true wonder how I ever even stumbled upon the gloriousness of white pasta sauce.  The discovery seems to be running parallel to white sauce pizza. But truthfully, wine wins over tomatoes this time around, because it’s Spring and the heartiness of cooked tomatoes must take a backseat to foods that lift me up without weighing me down.  Plus green is everywhere now; peas are in season and so are asparagus!

Check out these pretty asparagus I swooped up at the market. Be sure to trim the ends of your asparagus spears before cooking them.  You can shave them down with a vegetable peeler, but quick route= just holding the spear and both ends and snapping them; they’ll break where the stem has grown to be a little tougher to chew. 
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Before serving be sure to taste for seasoning. I can never have enough black pepper, which is why I added it to the recipe list, just as a suggestion. If you cacio e pepe, a classic Italian pasta dish, you will appreciate this one. Make sure you have olive oil on hand! 

Brown Rice Pasta with Peas and Asparagus
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A garlic and white wine sauce coat the brown rice pasta in this dish and shaved cheese, LOTS of black pepper, and lemon zest complete it. Filled with peas and interlaced with roasted spears of asparagus, it's a lighter-than-the-rest, pasta perfect for springtime!
Servings
2 people
Cook Time
35 minutes
Servings
2 people
Cook Time
35 minutes
Brown Rice Pasta with Peas and Asparagus
BigOven - Save recipe or add to grocery list
Yum
Print Recipe
A garlic and white wine sauce coat the brown rice pasta in this dish and shaved cheese, LOTS of black pepper, and lemon zest complete it. Filled with peas and interlaced with roasted spears of asparagus, it's a lighter-than-the-rest, pasta perfect for springtime!
Servings
2 people
Cook Time
35 minutes
Servings
2 people
Cook Time
35 minutes
Ingredients
Servings: people
Instructions
  1. Heat the oven to 425 degrees. Spread out 5 ounces of asparagus, ends trimmed, on a lined baking sheet, and drizzle with olive oil and salt and pepper to taste. Bake until sizzling and cooked through, but not limp (~6 minutes). Remove from the oven, chop in half and set aside.
  2. In a large skillet, saute the minced garlic in 1-2 tbsp olive oil. Be careful not to burn. Add the white wine and the bay leaf to the garlic and cook until wine is reduced to less than half (about 12 minutes).
  3. Bring a large pot of salted water to a boil. Add the brown rice pasta and cook according to package instructions (7-11 minutes).
  4. Add the peas, lemon zest, and lemon juice, salt and lots of fresh cracked pepper to the wine sauce. And cook until peas are tender.
  5. Scrape the foam off the top of the boiling pasta water and add it to the wine sauce (~2 tbsp). Drain the pasta and add it to the wine sauce along with the chopped asparagus. Fold it altogether, remove pan from the heat, and then add the shaved and shredded cheese, more fresh cracked pepper and salt, to taste. Serve!
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8 thoughts on “Spring Pea Pasta with Asparagus

    1. Haha Brianne! THank you for the compliment! XOXO I just woke up craving pasta and this happened. It’s true though! I’ve been guilty of making some tedious pasta recipes in the past, but honestly, a couple fresh veggies, some olive oil, a little cheese, and that’s all you really need 🙂

    1. Edlyn!!! I love when you comment on my blog haha! I feel so honored. And I’m happy you like the recipe! I’ve been trying to make my recipe writing simpler and easier to digest. So it means something you noticed Xx!!

  1. YUM this looks incredible Jerelle! Asparagus is probably one of my absolute favourite vegetables, so I am very envious you have such gorgeous, vibrant green bunches available to you in spring – we are heading into winter and they have all but disappeared. Love how fresh and zesty the pasta is too – perfect for spring <3

    1. Thank you Claudia! Oh my! It’s so strange to think it’s a completely different season on the other side of the world. We’re still trying to pull out of winter here in Boston, it’s like it doesn’t want to leave. Haha! Stay warm, and hopefully you can use this recipe as a springboard for when Spring does come your way Xoxox!

  2. Hi Jerrelle,
    I just discovered your blog on Pinterest and have to say that I love your recipes and photos. Beautiful composition, I want to live in them. Thanks so much for the inspiration!

    1. Tina!! So So happy that you stumbled here! I’m glad you’re finding our work and recipes useful!! Xx

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