Sun Dried Tomato, Asparagus and Pea Pasta with arugula and hint of lemon. Doesn’t it just scream Spring?! I’m so excited to share this recipe with you today!!
Pasta nights are always popular at our house as I truly believe in healthy carbs. Everyone needs a good bowl of pasta at least once (or twice) a week. Am I right?
This pasta dish is one of those quick, use what you have on hand recipes. Inspired by all the fresh spring produce in the markets right now, and the current content of my fridge. It’s something that you will want to repeat again and again on busy week nights. Made under 30 minutes, using minimal ingredients!
WHAT YO NEED TO MAKE THIS SUN-DRIED TOMATO, ASPARAGUS AND PEA PASTA
spaghetti noodles (or pasta of choice, my personal favorite is this brown rice spaghetti)
peas
asparagus
sun-dried tomatoes (use the ones with olive oil if possible, these are the ones I usually use in my kitchen)
dry white wine (such as Sauvignon Blanc, Pinot Grigio etc.)
lemon juice
arugula
This asparagus and pea pasta is such a light but filing spring pasta dish that’s packed with all the flavors of the season. You guys need to try it!! It’s so worth it.
Are you in need of some more simple and quick pasta recipes?? Check out these:
I hope you will love this recipe as much as I do! If you’ll make it don’t forget to use hashtag #natteats and tag @natteats so I can see your creations! If you’d like to stay updated with my recipes, go ahead and like my page on Facebook or follow on Instagram.
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Cook pasta according to the direction on the package. After pasta has cooked, reserve 1/2 cup of pasta water. Drain and rinse with cold water.
Meanwhile, prepare the asparagus. Remove the bottom 1/2 to 1-inch of the stems, and chop the remaining asparagus.
On a medium pan heat up avocado oil. Add asparagus, pinch of salt and sautee for 3-5 minutes. Add sun-dried tomatoes and peas and cook another minute or two. Stir in wine, lemon juice and reserved pasta water. Bring to a boil, turn down heat a bit and simmer until thickened (about 3-5 minutes).
Add in spaghetti and using kitchen tongs toss until well combined. Add more salt and pepper tot taste. Top off with sugar snap peas and arugula if desired.
