Pin It The first farmers market of spring always does something to me. I walked home with bags bursting with asparagus and snap peas, not entirely sure what I was making. This pasta came together in that golden hour when the kitchen windows were open and a breeze was carrying sounds of the neighborhood. It tasted like the season itself, bright and fresh and somehow already nostalgic even though I had just made it.
I served this to my sister on her birthday one year when neither of us felt like going out. She took one bite and went completely quiet, which is how I knew it was working. We sat at the scratched up dining table I found at a thrift store, wine glasses clinking, talking about everything and nothing until the bowl was empty. Some meals are just like that.
Ingredients
- 350 g penne pasta: Penne catches the sauce in those ridges and tubes, but rigatoni works beautifully too
- 200 g asparagus, trimmed and cut into pieces: Look for tight buds and firm stalks, the thicker ones hold up better to cooking
- 150 g fresh or frozen peas: Fresh peas are a revelation if you can find them, but frozen work perfectly fine
- 150 g green beans, trimmed and cut into pieces: Haricots verts are elegant but regular green beans are just as delicious
- 2 tbsp olive oil: A nice extra virgin olive oil adds flavor, but regular olive oil is fine for cooking
- 3 cloves garlic, finely minced: Fresh garlic is non negotiable here, jarred garlic lacks the punch you need
- 60 ml vegetable broth: Use a good quality broth, it adds depth to the sauce base
- 120 ml heavy cream: Half and half works for a lighter version, though the sauce will be less rich
- 60 g freshly grated Parmesan cheese: Buy a wedge and grate it yourself, pre grated cheese does not melt the same way
- 1/2 tsp freshly ground black pepper: Grind it right before you need it for the best flavor
- 1/4 tsp salt: Adjust at the end since Parmesan adds saltiness
- Zest of 1 lemon: Use a microplane if you have one, it catches only the bright yellow part
- 1 tbsp fresh lemon juice: Squeeze it just before adding to keep it bright
- Extra grated Parmesan for serving: Everyone wants more cheese on top, do not fight this impulse
- Fresh basil or parsley, chopped: Basil feels more springlike but parsley adds a nice fresh bite
Instructions
- Start the pasta water:
- Bring a large pot of salted water to a boil and cook penne until al dente, reserving that pasta water before draining
- Sauté the garlic:
- Heat olive oil in a large skillet over medium heat and cook minced garlic for just one minute until fragrant but not brown
- Cook the vegetables:
- Add asparagus, green beans, and peas to the skillet and sauté for 3 to 4 minutes until tender but still bright green
- Build the sauce base:
- Pour in vegetable broth and let it bubble for 2 minutes, scraping up any flavorful bits from the bottom
- Add the cream and cheese:
- Reduce heat to low, stir in heavy cream and Parmesan, and cook until the cheese melts into a smooth sauce
- Combine everything:
- Toss the cooked penne into the skillet, adding pasta water as needed until the sauce coats each piece beautifully
- Season and serve:
- Finish with black pepper, salt, lemon zest, and lemon juice, then serve with extra Parmesan and fresh herbs scattered on top
Pin It This is one of those dishes that tastes better the second day, if you somehow have leftovers. I once ate it cold straight from the refrigerator while standing in the kitchen at midnight, and I do not regret a single bite.
Making It Your Own
I have played with this recipe so many times and it always forgives me. Sometimes I add handfuls of fresh spinach at the end because it wilts so beautifully into the sauce. Other times I crumble salty bacon on top because everything is better with bacon. The first time I made this for a vegetarian friend, I used vegetable broth and it was just as satisfying.
Choosing Your Vegetables
The beauty here is that you can use whatever looks best at the market. I have swapped in sugar snap peas, snow peas, even thinly sliced zucchini when that was what I had on hand. One time I found the most beautiful purple asparagus and the whole dish became this gorgeous mess of green and purple. It looked like spring exploded on the plate.
Perfecting the Sauce
The trick to this sauce is patience and heat control. Keep it low once the cream goes in, or it might separate. And that lemon at the end? It is not optional. It cuts through the richness and makes everything sing.
- Add a pinch of red pepper flakes if you like a little warmth
- Whole wheat penne adds fiber and a nutty flavor
- For vegan versions, use plant based cream and vegan Parmesan
Pin It Spring is too short not to cook like this. Make this while the asparagus is still sweet and the peas are still fresh. It will taste like sunshine on a plate.
Recipe Questions & Answers
- → How do I prevent the vegetables from becoming mushy?
Keep the heat moderate and cook the vegetables for only 3-4 minutes in the skillet. They should remain tender-crisp with a vibrant green color. The peas require the least cooking time, so add them simultaneously with the asparagus and green beans.
- → Can I make this dish ahead of time?
This pasta is best enjoyed fresh, but you can prepare the components separately. Cook the vegetables and make the sauce up to 2 hours ahead, then combine with freshly cooked penne just before serving to maintain optimal texture and flavor.
- → What's the best way to get a silky sauce consistency?
Use the reserved pasta water to adjust the sauce thickness gradually. Add it in small amounts while tossing the pasta and sauce together over low heat. The starch in the pasta water emulsifies with the cream and creates a luxurious, clinging sauce.
- → How can I make this lighter without sacrificing creaminess?
Substitute half-and-half or whole milk for the heavy cream, or use a combination of both. You can also increase the vegetable broth slightly and reduce the cream amount. The sauce will still coat the pasta beautifully while being less rich.
- → What other spring vegetables work well in this dish?
Try artichoke hearts, snap peas, zucchini, spinach, or fresh favas. Adjust cooking times based on vegetable thickness. Tender greens like spinach should be added at the very end, just before serving, to preserve their texture and color.
- → Can I use frozen vegetables instead of fresh?
Yes, frozen vegetables work well. Thaw them first and pat dry to prevent excess moisture in the sauce. Reduce the sauté time to 2-3 minutes since frozen vegetables are partially cooked. The final dish will be equally delicious and convenient.