Sugar snap pea and asparagus pasta

Prep 30 min
Total 30 min
Serves 4

This article has not been rated yet.


400 g
tagliatelle pasta
200 g
sugar snap peas, trimmed (about 2 cups)
bunch asparagus, trimmed and cut into 1-in. pieces
1/4 cup
3 tbsp
1 tbsp
1 tbsp
Dijon mustard
1/2 tsp
1 cup
1 cup
grated asiago
1/4 cup
chopped chives


  • COOK pasta in a large pot of boiling water, following package directions but omitting salt, until tender, 8 to 10 min. Add peas and asparagus during the last 2 min of cooking. Reserve 1/4 cup of pasta water.
  • WHISK lemon juice with oil, lemon zest, Dijon and salt in a small bowl. Season with fresh pepper.
  • DRAIN pasta and vegetables, then return to pot. Stir in lemon sauce, ricotta, reserved pasta water, asiago and chives.



Calories 703, Protein 30 g, Carbohydrates 84 g, Fat 27 g, Fibre 6 g, Sodium 620 mg. Excellent source of Folate

How to string and snap snow peas

Recipe Collections
Latest Recipes