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Summer pasta with peas and asparagus

This summery pasta with peas and asparagus is not only a super-easy recipe but a healthy one too if you use wholemeal or gluten-free pasta. It's perfect for a quick lunch.
Print Recipe
Prep Time 5 minutes
Cook Time 15 minutes
Resting Time 4 hours
Total Time 20 minutes
Cuisine: Italian
Calories: 1234
Ingredients Method

Ingredients
  

  • 200 g pasta gluten-free or durum
  • 150 g green peas
  • 250 g green asparagus
  • 1 small red onion
  • 2 Tbsp olive oil
  • Grated zest of half lemon
  • 1 Tbsp lemon juice
  • 1 tsp Dijon mustard
  • 2 Tbsp Greek yoghurt
  • Handful of pine nuts

Method
 

  1. Cook the pasta according to the package instructions, then drain and keep warm.
  2. Meanwhile blanch the peas and asparagus (or steam over boiling water). This will take about 3-5 minutes.
  3. Dry-fry the pine nuts in a frying pan and set aside.
  4. Chop the onion. Heat 1 tbsp oil in the frying pan, cook the onion until soft. Add the lemon zest and juice, mustard and Greek yogurt.
  5. Drain the vegetables, add to the sauce together with the pasta.
  6. Warm through for a minute, season to taste, then serve with the with pine nuts scattered on top.