Spring Green Lemon & Basil Pasta
Bright, fresh, and bursting with flavor, this Spring Green Lemon & Basil Pasta is a celebration of seasonal ingredients. Ready in just 30 minutes, it’s a quick yet elegant meal that feels like a breath of spring on your plate.
Ingredients
- ½ pound pasta, homemade or store bought - whole wheat, or whatever you like
- ¼ cup, plus 1 tablespoon olive oil
- 1 shallot, finely chopped
- 1 garlic clove, minced
- splash white wine (1-2 tablespoons - optional)
- 1 cup chopped asparagus, thin spears, tender parts only
- ½ cup peas (can be frozen)
- 1-2 cups spinach, roughly chopped
- small handful basil (about ¼ cup), chopped
- juice and zest of 1 lemon
- pinches salt and pepper
- pinch red pepper flakes (optional)
- grated parmesan or pecorino cheese to go on top (optional)
Instructions
- Make a lemon oil, by pouring ¼ cup olive oil into a small bowl with the zest of the lemon. Set aside.
- Cook pasta until just short of al dente. Drain pasta but reserve some of the pasta water.
- In a large skillet, heat olive oil, add chopped shallot and garlic and cook until shallot is translucent (careful not to burn the garlic), about 1-2 minutes.
- Add a splash of white wine (if using - or just skip it) and drop in asparagus and peas.
- Add lemon juice (from the lemon you previously zested), salt and pepper. Toss to combine.
- Cook for about 2 more minutes until asparagus is tender but still has a nice crunchy bite, and peas are warmed through.
- Add cooked pasta to the pan, toss to coat everything.
- Turn off heat and toss in spinach, letting the heat of the pasta wilt it.
- Strain zest out of your reserved lemon oil (or leave it in if you want this extra lemon-ey). Pour lemon oil over the pasta and toss everything again.
- Add some pasta water if necessary to create your desired consistency.
- Toss in basil.
- Taste and adjust seasonings one final time, if necessary.
- Finish with grated cheese and red pepper flake (both optional).
Tried this recipe?Let us know how it was!