Penne with Asparagus, Peas and Mint

Chiara Manni
Mom of one human and one furry baby. Career in tech in the California Bay Area, but born and raised in Italy. Foodie at heart.
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Updated: 7/22/2020

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 ounce dried penne pasta
  • 2 tablespoon extra-virgin olive oil
  • 1 1/4 pound 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

Directions

  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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