pasta with asparagus, peas, pine nuts and arugula- anti-cancer recipes- cook for your life

Pasta With Asparagus, Peas & Arugula

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Clock Icon for Prep Time 20 min prep
Person Icon for Serving Size 4 servings
Carrot Icon for Number of Ingredients Size 13 ingredients

This is a great pasta dish to throw together on a spring weeknight when asparagus is in season. If you have a wok, it’s the best thing for this as it cooks the veggies...


Ingredients

  • 8 oz pappardelle (see Chef Tips)
  • 1½ tablespoons olive oil
  • 2 whole red chili pods (optional)
  • 3 cloves garlic, sliced
  • 2 cups thin green asparagus, woody ends removed, cut into ½-inch lengths
  • 2 cups frozen peas
  • ¼ cup pine nuts
  • 1 tablespoon butter (optional)
  • ½ cup grated parmesan
  • 2 tablespoons chopped mint
  • 2 tablespoons chopped flat-leaf parsley
  • 3 packed cups arugula
  • Salt and ground black pepper, to taste

Nutrition Facts

Calories

488 cals

Fat

20 g

Saturated Fat

6 g

Polyunsaturated Fat

4 g

Monounsaturated Fat

8 g

Carbohydrates

59 g

Sugar

7 g

Fiber

7 g

Protein

21 g

Sodium

579 mg

Directions

  1. Bring a large pan of salted water to a boil and cook the pasta for 1 minute less than packet instructions. Reserve 1 cup of the cooking water and drain the pasta. Set both aside.
  2. Meanwhile, in a wok or large saute pan, warm the olive oil over a medium-high heat. When it ripples, add the garlic and chili pods, if using. Cook, stirring until the garlic starts to color, about 1 minute. Add pine nuts and a generous grind or pinch of black pepper. Cook 1 minute, then add the asparagus. Sprinkle with salt.
  3. Cook, stirring until the asparagus starts to soften, about 5 minutes. Add a ¼ cup of the reserved pasta water after 2 minutes to deglaze the pan and create steam to cook the asparagus faster. Add the peas and cook until they turn bright green, about 1 minute. Add another ¼ cup of pasta water if the pan looks dry. Add the butter, if using, and the grated cheese. Cook, stirring until they melt into the liquid at the bottom of the pan to form a light sauce. Add 1-2 tablespoons of pasta water if needed.
  4. Add the chopped mint and parsley. Stir to mix. Add the arugula and stir until it wilts, about 30 seconds. Add the cooked pasta to the pan and toss to mix with the vegetables and herbs. Cook 1 minute. Serve immediately with extra grated parmesan cheese.

Chef Tips

If you want to add more fiber to your meal, use whole-wheat penne instead of pappardelle, cooked for 1 minute less than packet instructions.

A note about cooking pasta: Often the packet cooking times will say “10-12 minutes” or “5-7 minutes” depending on the type of pasta. Unless you live at a high altitude, always cook your chosen pasta for 1 minute less than the fastest given cooking time. This will ensure your pasta is always al dente.

Registered Dietitian Approved

Our recipes, articles, videos, and more content are reviewed by our Registered Dietitian Kate Ueland, MS, RD, CSO, a board-certified specialist in oncology nutrition, to ensure that each is backed with scientific evidence and follows the guidelines set by the Oncology Nutrition for Clinical Practice, 2nd Ed., published by the Oncology Nutrition Dietetic Practice Group, a professional interest group of the Academy of Nutrition and Dietetics, and the American Institute for Cancer Research and the American Cancer Society^^


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