“Amazing grace how sweet the sound
That saved a wretch like me.
I once was lost but now I’m found.
Was blind but now I see.”
I had cataract surgery last week. Yes, I’m young for it; long story. But all I know is that the alarm clock at my bedside is no longer a blur of red and brown. All I know is that I’m no longer on the floor looking for my glasses. Or pulling mercilessly on my eye lid to pop in a contact lens.
All I know is that it’s a new day, a new season. Spring has sprung, and that means so have peas and asparagus. Chopping has never been so easy. And so, it is with new clarity and focus, that I present thee with this week’s Sunday Pasta.
Check out our Wine Pairings for this dish.Print
Sunday Pasta® Recipe: Pasta con Asparagi e Piselli (Asparagus and Peas)
- Total Time: 30 minutes
- Yield: 4-6 1x
- 1 pound penne (or other short pasta)
- 1 bunch asparagus
- 1 cup fresh (or frozen) green peas
- 1 onion, finely chopped
- 1/2 cup dry white wine
- 1/2 cup olive oil
- Salt, to taste
- Fresh ground black pepper, to taste
- Parmigiano cheese, grated (for serving)
- Wash the asparagus under cold water. Remove the tough bottoms sections of the spears and discard. Cut off the tips and set aside. Cut the remaining sections into bite-sized pieces. Steam (or boil) the chopped portions for about 3 minutes or until tender. (After 2 minutes, add the tips, as they will soften more quickly.) If using fresh peas, add at the beginning. Remove from heat.
- Heat the oil in a large skillet over medium heat, and add the onion. When translucent add the asparagus and peas. Cover with wine and cook together for about 2 minutes. Add salt and pepper to taste.
- Meanwhile, bring a large pot of salted water to a boil. Cook the pasta until al dente, drain it, retaining some of the cooking water. Add the pasta to the skillet with the asparagus and peas and mix thoroughly. Add some of the retained cooking water if it seems dry.
- Serve immediately with a sprinkle of Parmigiano.