Penne with Asparagus, Peas and Mint

Penne with Asparagus, Peas and Mint

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

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

Cook: 20 minutes
Serves: 6 Save

Ingredients (11)

  • 12 oz Penne Pasta
  • 2 T Extra Virgin Olive Oil
  • 1¼ lb Asparagus
  • 1 cup Fresh Peas
  • 4 Garlic Cloves
  • ½ tsp Kosher Salt
  • 1 tsp Freshly Ground Black Pepper
  • ¼ cup Dry White Wine
  • ¼ cup Chopped Mint
  • ½ cup Grated Pecorino Romano Cheese
  • ⅓ cup Sliced Almonds


  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.