Spaghetti di Asparagi e Piselli | Asparagus and Pea Spaghetti

How can such a simple dish offer me so much joy? This is something I wish I could eat every day. Finding really fresh asparagus is critical to the success of this seasonal dish. This is one easily modified recipe you can swap out veggies depending on the season. Add a big dollop of fresh ricotta, (or vegan Kite Hill) to make this pasta heartier. However you decide to create this recipe, be sure to pair it with a lovely glass of Valente Montonico Emozione No. 1 from the Abruzzo region. It is a fresh, dry, wine with balanced acidity and a medium structure.

Receipt Date: May 13, 2022
Difficulty: Easy
Measurements: Imperial (US)

See ingredients, directions and pairings.


1 pound Spaghetti, cooked al dente

1 pound Fresh Asparagus, trimmed and cut into 1-inch pieces

1 cup Fresh Shelled Peas or Frozen Peas, thawed

2-3 Garlic Cloves, minced

1/4 cup EVOO, plus more to drizzle on top

2 tablespoon Lemon Juice

1 tablespoon Lemon Zest


Bring a large pot of water with a generous pinch of sea salt to a boil and add the spaghetti. Cook until al dente, adding the asparagus for the last 3 mins.
Meanwhile, heat the EVOO in a large non-stick pan, and add the garlic, peas, lemon zest, and lemon juice. Saute for 5 minutes on medium-low heat.
Drain the pasta and add to the pan along with ¼ cup of the pasta water. Gently toss everything together until well mixed.
Serve with a drizzle of EVOO, along with a generous sprinkle of Parmesan, or Violife Plant-Based Parmesan, and a pinch of red chili pepper flakes or freshly ground pepper.

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