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- Serves 2
- Serving size: ½ of recipe
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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,
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 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.
Nutritional Information:
Per serving (½ of recipe): 329 calories, 61.7 g carbohydrates, 15.7 g protein, 2.5 g total fat, 0.5 g saturated fat, 0 g cholesterol, 180 mg sodium, 5.6 g fiber, 6 g sugar
Note: Nutritional information is provided as an estimate only.
Comments (3)
(4 from 1 vote)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!
Question concerning peas...fresh or frozen, do I cook them?
Did anyone ever reply to this comment because I have the same question.