Name: Fettuccine with Grilled Asparagus, Peas, and Lemon
Prep time: 10 min
Cook time: 30 min
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 peas

Prep-time: 10 minutes / Cook Time: 30 minutes
Serves 2
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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, Mar 3, 2013

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 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.
Boil the pasta until it is al dente.
Toss the cooked pasta with the asparagus, parsley, and peas.

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S. Harris11 months ago

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 Taggart1 year ago

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

Lynn Toler1 year ago

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

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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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