Ingredients:

  • 1 pound (450g) pasta (penne, farfalle, or fusilli recommended)
  • Salt, for pasta water
  • 1 tablespoon (15ml) olive oil
  • 1 small onion, finely chopped
  • 2 cloves garlic, minced
  • 1 cup (240ml) vegetable broth (low sodium)
  • 1 pound (450g) frozen peas, thawed
  • 1/4 cup (60ml) heavy cream (or plant-based cream alternative)
  • 1/4 cup (15g) grated Parmesan cheese (optional)
  • Salt and freshly ground black pepper, to taste
  • 1 tablespoon (15ml) olive oil
  • 1 cup (100g) asparagus, trimmed and cut into 1-inch pieces
  • 1 cup (100g) broccolini florets
  • 1/2 cup (75g) sugar snap peas, trimmed
  • 1/4 cup (15g) fresh mint leaves, roughly chopped, for garnish
  • 1/4 cup (15g) fresh basil leaves, roughly chopped, for garnish
  • Red pepper flakes, to taste (optional)

Instructions:

  1. Bring a large pot of salted water to a boil. Add pasta and cook according to package directions until al dente. Reserve about 1 cup of pasta water before draining.
  2. While the pasta cooks, heat olive oil in a large skillet over medium heat. Add the onion and cook until softened. Add garlic and cook until fragrant.
  3. Add vegetable broth to the skillet and bring to a simmer. Add the thawed peas and cook briefly to heat through. Transfer the mixture to a blender or food processor and blend until smooth and creamy.
  4. In the same skillet, heat the remaining olive oil over medium heat. Add the asparagus, broccolini, and sugar snap peas. Sauté until tender-crisp.
  5. Pour the pea sauce back into the skillet with the sautéed vegetables. Add the cooked pasta and toss to coat. Add a splash of the reserved pasta water if needed to adjust the consistency. Stir in the heavy cream and Parmesan cheese (if using). Season with salt and pepper to taste.
  6. Serve immediately, garnished with fresh mint, basil, and red pepper flakes (if desired).