Penne with Asparagus, Peas and Mint

Pean with Peas, Asparagus, Toasted Almonds and Mint
Mark Boughton Photography / styling: Teresa Blackburn
  • Yield: 6 servings
  • Cook: 20 minutes

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


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


Nutritional Info *per serving

  • Calories 351
  • Fat 10g
  • Cholesterol 7mg
  • Sodium 280mg
  • Carbohydrate 51g
  • Fiber 5g
  • Protein 14g