Penne with Asparagus, Peas and Mint

Kitchen Tested
  • Yield 6 servings
  • Prep
  • Cook 20 minutes

A vegetarian pasta dinner starring tender asparagus and the heady aroma of mint.

Pean with Peas, Asparagus, Toasted Almonds and Mint
Mark Boughton Photography / styling: Teresa Blackburn

For asparagus and peas that stay bright green, stir-fry at the last minute and add to the finished pasta.


12 ounces dried penne pasta
2 tablespoons extra-virgin olive oil
1 1/4 pounds medium asparagus, trimmed and cut diagonally into 1 1/2-inch pieces
1 cup fresh shelled green peas
4 large garlic cloves, minced
1/2 teaspoon coarse salt
Freshly ground black pepper
1/4 cup dry white wine
1/4 cup chopped fresh mint
1/2 cup freshly grated Pecorino Romano cheese
1/3 cup sliced almonds, toasted


  1. Cook pasta according to package directions, reserving 1/3 cup cooking water. Drain and return to pot. Stir in cooking water. Cover and let sit over low heat.
  2. Heat oil in a 12-inch nonstick sauté pan over medium-high heat. Add asparagus and peas; stir-fry 2 to 3 minutes. Add garlic; cook, stirring, 30 seconds more. Stir in salt, black pepper and wine. Add to pasta. Add mint; stir gently to combine. Spoon into serving bowls; sprinkle with cheese and almonds.




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