Asparagus Pea Pasta Bowl


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My 5 a day pasta | Vegan | Asparagus, Green Bean, Broccoli, Spinach & Cherry Tomato Pesto Pasta

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Chicken Pasta Bowl with Asparagus and Sugar Pod Peas

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Best Asparagus and Pea Pasta | SAM THE COOKING GUY recipe

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Spring Pasta with Mushrooms, Asparagus, Peas and Prosciutto

Video taken from the channel: Entertaining With Beth

Asparagus Pea Pasta Bowl. Ingredients. 2 cups uncooked bow tie pasta (210 grams) 2 tablespoons unsalted butter, divided; 1/2 medium onion, chopped (55 grams) 1 clove garlic, minced; 2 cups bite-sized fresh asparagus pieces (about 12 stalks total or 270 grams, with ends chopped and discarded) 1 cup frozen green peas (145 grams). While the pasta is cooking, heat a large pan over medium heat.

Add butter, onion and garlic, and cook until onions are soft, about 3-4 minutes. Add the asparagus to the pan and cook for another 2 minutes. Add peas to the pan and cook for another 2 minutes. Preparation.

Bring a large pot of heavily salted water to a boil over medium-high heat. While the water is coming to a boil, slice snap peas and asparagus stems into 1/4-inch. Chicken Pasta Bowl with Asparagus and Sugar-Pod Peas. A medley of Spring vegetable favorites makes this pasta bowl delicious and healthy.

Asparagus Pea Pasta Bowl | MyFitnessPal Enjoy a refreshing pasta salad bowl for lunch that’s loaded with tender asparagus and peas. This pasta bowl has kicked-up flavor from a combination of lemon, feta and dill. For a vegan-friendly version, substitute the butter with olive oil, and omit the feta cheese. The ingredient list now reflects the servings specified. Ingredient Checklist.

5 slices bacon, cut into 1/2-inch pieces. 1 pound fresh asparagus, trimmed and cut into 1-inch pieces. ½ pound fresh peas. 1 onion, chopped. ½ lemon, juiced. 1 pinch salt and ground black pepper to taste.

1 pound fresh fettuccine pasta. First, put the pasta on to boil. When the pasta is almost done, plunge the asparagus in with the pasta, then the peas so they can gently blanch. Drain and rinse under cool running water.

Toss into a large mixing bowl and chill. This recipe is a true celebration of the season, thanks to the tender asparagus, green peas, and just-wilted arugula, all of which get tossed in garlic butter spiked with lemon. Finish it off with lots of grated cheese, and you’ve got a dinner that’s fast, fancy, and so fittingly spring.

A Simple Pasta. Method Boil the spaghetti for 12 mins until al dente, adding the asparagus for the last 3 mins. Meanwhile, heat the oil in a large non-stick frying pan, add the leeks and chilli and cook for 5 mins.

Stir in the garlic, peas. Add vegetable mixture, 1/4 cup pasta cooking liquid, dark green parts of green onions, 1/2 cup Parmesan, cream, olive oil, lemon juice, lemon peel, half of parsley, and half of basil to pasta.

List of related literature:

Drain the pasta and toss at once with the asparagus, ricotta, olive oil, arugula, Parmesan, and pepper to taste.

“Mediterranean Harvest: Vegetarian Recipes from the World's Healthiest Cuisine” by Martha Rose Shulman
from Mediterranean Harvest: Vegetarian Recipes from the World’s Healthiest Cuisine
by Martha Rose Shulman
Rodale Books, 2007

Or try this simple, tasty side dish: Lightly sauté asparagus with extravirgin olive oil and garlic, and then season with salt, pepper, and freshly grated Parmesan.

“Joy's Simple Food Remedies: Tasty Cures for Whatever's Ailing You” by Joy Bauer, M.S., R.D.N., C.D.N.
from Joy’s Simple Food Remedies: Tasty Cures for Whatever’s Ailing You
by Joy Bauer, M.S., R.D.N., C.D.N.
Hay House, 2018

Pour the pasta into a warm serving bowl, add the potatoes, about 1 cup of the asparagus pesto, several twists of pepper, and /4 cup of the Parmesan.

“The Tra Vigne Cookbook: Seasons in the California Wine Country” by Michael Chiarello, Penelope Wisner, Karl Petzke
from The Tra Vigne Cookbook: Seasons in the California Wine Country
by Michael Chiarello, Penelope Wisner, Karl Petzke
Chronicle Books, 2008

Top asparagus with tomato mixture, ¼ cup chopped fresh basil, and ½ cup grated Parmesan cheese before serving.

“The Complete Vegetarian Cookbook: A Fresh Guide to Eating Well With 700 Foolproof Recipes” by America's Test Kitchen
from The Complete Vegetarian Cookbook: A Fresh Guide to Eating Well With 700 Foolproof Recipes
by America’s Test Kitchen
America’s Test Kitchen, 2015

Add the penne and asparagus to the bowl with the pesto and stir to coat them well.

“The Dinner Doctor” by Anne Byrn
from The Dinner Doctor
by Anne Byrn
Rodale, 2004

A quick-cooking dish such as Asparagus, Shiitake Mushrooms, and Snow Peas (page 123), cooked for just a minute or two in a 3-quart pressure cooker, requires less liquid than the same dish cooked in a 6-quart or 8-quart cooker.

“Vegan Under Pressure” by Jill Nussinow
from Vegan Under Pressure
by Jill Nussinow
HMH Books, 2016

Tie the asparagus in bundles and stand it in the boiling water, adding the trimmings.

“Jane Grigson's Vegetable Book” by Jane Grigson, Yvonne Skargon
from Jane Grigson’s Vegetable Book
by Jane Grigson, Yvonne Skargon
UNP Bison Books, 2007

Before serving, top asparagus with tomato mixture, ¼ cup chopped fresh basil, and ½ cup grated Parmesan cheese.

“The New Family Cookbook: All-New Edition of the Best-Selling Classic with 1,100 New Recipes” by America's Test Kitchen
from The New Family Cookbook: All-New Edition of the Best-Selling Classic with 1,100 New Recipes
by America’s Test Kitchen
America’s Test Kitchen, 2014

If you’re going to serve the asparagus as a starter, I’d suggest either of the watery methods.

“Around My French Table: More than 300 Recipes from My Home to Yours” by Alan Richardson, Dorie Greenspan
from Around My French Table: More than 300 Recipes from My Home to Yours
by Alan Richardson, Dorie Greenspan
HMH Books, 2010

Add asparagus mixture and ¹∕ cup Parmesan to pasta and toss to combine.

“Cook's Illustrated Cookbook: 2,000 Recipes from 20 Years of America?s Most Trusted Food Magazine” by Cook's Illustrated
from Cook’s Illustrated Cookbook: 2,000 Recipes from 20 Years of America?s Most Trusted Food Magazine
by Cook’s Illustrated
America’s Test Kitchen, 2011

Alexia Lewis RD

Registered Dietitian Nutritionist and Certified Heath Coach who believes life is better with science, humor, and beautiful, delicious, healthy food.

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  • I can be super picky in regards to pasta recipes because I dont like anything too cheesy or too tomatoe-y so this is definitely a pasta dish I can get behind ����

  • For those of us that don’t eat mushrooms, is there an alternative you would recommend that would still go with the other ingredients?

  • Hi, Beth. Your spring pasta looks beautiful. You are the cutest, sweetest, and happiest woman who loves to make pasta better than anyone else, my fair maiden. What’s your honest opinion on peach recipes? Take care of yourself, cutie pie. <3

  • This look incredible! I looked on the amazon connection and couldn’t find the fry pan you used in this video? Would mind telling me what brand it is? Thanks, Jan

  • Any idea why you have over 5K worth of views and only 106 thumbs up? THAT ought to be a major question for you. First off, wash the veggies. The leeks have a ton of sand so you cut them in half and then run them under water (basic kitchen stuff here). Then blanch the asparagus in salted water…THEN put them into the saute pan. This will keep them green and crisp. Cook the pasta in SALTED WATER! Jeebus, A nice kitchen does not make a chef! I had to vote thumbs down for this lousy video on a very basic dish

  • Jamie, that looks awesome! I’m making this recipe tonight!!!! Two of my favorite things: pasta&smoked fish, heavenly: )) Thanks so much!!

  • Whoever reads this u are beautiul��
    You are beautiful��
    You are special��
    You are wonderful��
    You are loved❤
    You have a purpose��
    You have a dream follow it��
    You were put on this earth for a reason��
    And u have a bright future��let no one tell u otherwise��

    Btw i also make videos, i just started��. I would like to hit 1k this year, so any support will help����

  • This looks so delicious! i would never have thought to combine those few ingredients, especially the raw asparagus, but they look like they go together so well.

  • BETH! How did you know I needed a new pasta dish??? Thank you for continuing to bring us great stuff. I have been with you for a few years now and your recipes and sweet spirit are an asset in my kitchen and growth as a cook. xoxo
    Much love from Salt Lake City, Utah, my friend.

  • Thanks Beth, the pasta looks amazing with mushrooms �� were gonna have another cold snap next week but this is a great spring dish. Have a wonderful week! ❤

  • I bought everything for this recipe. cant wait to make all your it every night before bed. bad idea as i get hungry..

  • Jamie,can u come to malaysia,make a cooking show at malaysia,the way u cooking not enough for me to watch it on tv,i really love to see u live cook infront of my eyes,can u?

  • @jamieoliver
    Hi Jamie
    My four year old is totally obsessed with you. We live in Australia and shop at woolworths we just finished building your little greenhouse and little kiah is so please with it. She asked if we could send you pictures of it and if we could call you… I told her you are very busy.

    I just wanted you to know that the things you do are reaching our kids… Kiah is so enthusiastic about cooking and gardening and VEGETABLES… It’s fantastic. Thank you for being such a wonderful green warrior.

    Is there a PO box kiah can send you a picture she made you?

    Sincerely, a grateful mama.

  • 15 minute meals is a great thing. I don’t mind spending hours cooking on weekends but this show really changed my outlook on weekday meals.

  • Oh my gosh!!That looks amazing Jamie:) I wish I could jump through the screen and eat. If you ever want to come over to my house and cook I wouldn’t say no, lol:)

  • This looks amazing! I’m going to try making it using dairy free butter substitute; I’ll also omit the heavy cream. It looks like it’d be delicious but my stomach couldn’t take it as is.

  • Sarah, is this your home kitchen? I’ve just recently started watching you and I must say it’s absolutely gorgeous! I’m jealous of your stove! We can never have a large enough stove right? But that one is lovely!

  • YES. The dish looks great! I’m going to do this recipe! I would use the tough ends of asparagus in stock, so not to waste, although they do impart a lot of asparagus flavor. What’s your opinion?

  • Made this for dinner tonight and it was PERFECT!! Used vegetable broth as i didn’t have sweet sherry on hand, but i just loved it. Also a nice way to sneak in veggies for the toddlers. Doesn’t need much seasoning as the prosciutto is salty enough…i will definitely keep this one in rotation!

  • Nice job on the cameras in the kitchen. The discussion part would’ve been cool with a few fans on Skype. Perhaps you could do a fan skype day every few weeks or so to contribute to the conversation?

  • Jamie it looks delicous, my only critique is that you spent more time addressing the salad as compared to the main dish of fettucine with the smoked trout and veggies. Did you smoke your own trout?, if so, cold smoked or warm/hot smoked,what type of trout, rainbow, brown, lake trout, was it wild or farm raised?,which has a big difference in taste to me as i do not care for farm raised seafood, etc…, i would have liked to have seen more attention given to the main dish, but most of your recipes are great, as are Gennaro’s.

  • I like Jamie’s cooking style, Ramsay I think does more expensive foods but have you seen the portion sizes? To me that’s a starter, jamie does healthy food and lots of it! At a reasonable price as well

  • Haha, let’s keep the asparagus heads whole since they’re so beautiful. It’s not like we’re going to blend them later on or anything. xD

  • This looks super delicious!! I can’t wait to give it a try! I just had a thought for a video idea whilst watching this… what about a video on how you meal plan for the week and/or pantry/fridge staples? It just occurred to me that while I might have mushrooms in the fridge often, I probably would need to go out and buy shiitake mushrooms to make this!

    As always, amazing video!!! X

  • Fast, beautiful, healthy, confort food, for family, peas, asparagus, herbs, smoked fish, pasta with a wonderful salad…. so beautiful, fantastic flavors….good tip for a dinner!

  • My mom is a vegetarian, I think i might give this a go without the fish. I love how this is super tasty and you get your veg in as well:)

  • Yum looks delicious tell george i love him soooooooooo much and i say hi to him love dogs love your videos making me hungry Thanks Ramya

  • I did a similar dish, but with fresh rainbow trout, cooked just enough to be flaking, mixed it into a pasta with a paprika-mayo-sauce thingy. Definitely space for improvement but it was pretty amazing.

  • Beth, this is delicious! I have to try this recipe!
    I enjoy your videos! Thank you very much to take the time to record them!
    Kind regards!

  • Nik, I made this for dinner this evening. So simple to make and oh so delicious. Will definitely be making again and again. Thank you for sharing another great recipe. And there were no leftovers. lol.

  • I most often like your cooking (and this looks delicous again), but also very often I dislike how you “present” the food not because it looks bad (on the contrary), but because often I ask myself, how anyone is supposed to eat this in public without making a huge mess.

    This time it’s the salad: tasty? Probably! But how would you imagine someone to get pieces that big and unweildy into their mouth? And cutting salad in a bowl at the table is just not fun and hard to make look halfway elegant. (Also you’d end up with the stem part being a singular bite and the leaf part another, instead of them being more or less evenly mixed.)

    I hope this is taken as it is intended: hopefully constructive critisism and at the very least not more than a personal opinion.
    I know, you’re a pro and famous and all, but this is something that often bugged me when watching you cooking…

    (oh and: what is the point in leaving the tips of the asparagus whole to make the dish look posh, when you’re just going to blend the sauce up mostly anyways?)

  •  The recipe looks great, can’t wait to try it! Though i’m not sure why you said to leave the asparagus tips whole if you are just going to blend it:-)

  • Watching this during lunch, eating pork chop left overs with sauteed spinach (no chard on hand) & red onion…. Thanks for another short recipe. Saw leeks the other day at the store! ��

  • Viewing while hungry is dangerous! The next time I am in London, I have got to eat at one of your restaurants! Bonus if you are cooking that night.