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Fettuccine with Grilled Asparagus, Peas, and Lemon

Asparagus and peas, with the lightness of lemons and parsley, create a beautiful dish, perfect for lunch and dinner.

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By Jason Wyrick,

Ingredients

  • 6-8 stalks asparagus
  • 2 cloves garlic, minced
  • Juice of 1 lemon, about 2 tablespoons
  • Pinch of coarse sea salt
  • Water
  • 6 ounces fettuccine
  • 2 tablespoons minced parsley
  • 1 cup fresh or frozen peas

Instructions

  • Toss the asparagus in the garlic, lemon juice, and salt.
  • Grill the asparagus until it just starts to develop a few blackened spots. The asparagus should still have some crispness to it.
  • Cut the asparagus into 2-inch pieces.
  • Bring the water to a boil. Add the pasta and boil until it pasta is al dente, adding peas to the pot during the last minutes of cooking.
  • Drain the pasta and peas and return to pot. Add the asparagus and parsley, and toss to combine.

Comments (3)

(4 from 1 vote)

Recipe Rating

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S. Harris

I think the author would cook the peas, frozen or fresh, before tossing them with the cooked pasta, asparagus and parsley. That's what I intend to do. Good simple recipe!

Judith A Taggart

Question concerning peas...fresh or frozen, do I cook them?

Lynn Toler

Did anyone ever reply to this comment because I have the same question.

About the Author

Headshot of Jason Wyrick

About the Author

Jason Wyrick

Chef Jason Wyrick is the executive chef and publisher of The Vegan Taste. In 2001, Wyrick reversed his diabetes by switching to a low-fat vegan diet. He is a New York Times bestselling author; has catered for companies such as Google, the Frank Lloyd Wright Foundation, and Farm Sanctuary; and has been a guest instructor in the Le Cordon Bleu program at Scottsdale Culinary Institute. Find him on Instagram and Facebook.
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