Spring Green Pasta with Snap Peas, Asparagus and Peas
2-3 colors...Lots of green things, but mostly just green 🤣THE WHY BEHIND THIS RECIPE
This is my spring answer to the pumpkin miso pasta that you all loved in the fall—same vibe: simple, quick, satisfying, packed with flavor—but this one’s all about the spring greeeeeeens!!
It came together on a night when our fridge was overflowing with random green produce from our community sponsored agriculture (CSA) and I needed a way to use all the green things. Into the blender they went—spinach, basil, garlic, miso, lemon—and then I lightly blanched the snap peas, asparagus and english peas to make this super spring-y green pasta! Peas make any pasta better in my opinion.
The whole dish comes together with one pot and a blender, which keeps cleanup minimal (Alex’s favorite part). And if you use a lower-carb grain-free pasta like I do, it stays blood sugar-friendly too.
You can serve it warm or cold—it’s just as good the next day. Add whatever protein you like — I included my go-to chicken meatballs below, but it works with shrimp, salmon, steak - really any protein. Enjoy!
Yields: 4 servings
Total time: ~30 minutes
Prep time: 10-15 minutes
Cook time: 10 minutes
WHAT YOU NEED
TOOLS
Cast iron pan or use your grill!
Large salad bowl or platter
INGREDIENTS
1 lb pasta of choice (I use Chef’s Kiss - code SONJA for 20% off)
3 cups sugar snap peas, ends trimmed
1 bunch asparagus, chopped into 1” pieces
1 cup frozen english peas
3 packed cups baby spinach
2 packed cups fresh basil leaves
2 tbsp white miso
3 garlic cloves, crushed
1/4 cup walnuts or pine nuts (optional)
1 cup grated parmesan (or other hard cheese)
1 tsp red pepper flakes
Zest + juice of 1 lemon
1/2 tsp kosher salt + freshly ground black pepper (more to taste)
1/4 cup extra virgin olive oil
Extra pine nuts or herbs for topping (optional)
Optional Protein – Chicken Meatballs:
1/3 cup whole milk Greek yogurt
1 egg
1/3 cup lupin flakes or almond flour
Zest of 1 lemon
1/3 yellow onion, finely chopped
2 garlic cloves, minced
1/2 cup chopped basil (or other herbs)
1 tsp red pepper flakes
1 tsp kosher salt
1 lb ground turkey or chicken
HOW TO DO IT
1. Cook the pasta and vegetables
Bring a large pot of salted water to a boil. Add pasta and cook until just al dente. While the pasta is cooking, make the green sauce (see below).
In the final 2-3 minutes of cooking, add 3 cups sugar snap peas, 1 bunch chopped asparagus, and 1 cup frozen peas.
Note: Save another 1/2 cup of pasta water before straining in case you want to brighten up the sauce at the end by adding a dash more pasta water.
For a cold pasta salad: drain and rinse with cold water.
For a warm dish: drain and rinse briefly with luke-warm water to stop cooking but keep the pasta warm.
2. Toast the pine nuts - optional and if using
While the pasta cooks, toast 1/4 cup pine nuts, plus a few extra tablespoons for topping, in a dry skillet over medium heat for 2–3 minutes, stirring frequently, until golden and fragrant. Set aside to cool. Optional, but adds amazing depth of flavor and worth it in my opinion!
3. Make the green sauce
While the pasta cooks, combine the following in a blender: 3 packed cups spinach, 2 packed cups basil, 2 tbsp white miso, 3 garlic cloves, zest + juice of 1 lemon, 3/4 cup grated parmesan, 1/3 cup reserved pasta water (more if needed - every blender is different!), 1/2 tsp salt and generous shake black pepper.
Blend until smooth and vibrant green! Then slowly blend in 1/4 cup olive oil on low to avoid bitterness (which is what happens when polyphenols are released when blended or processed at a high speed).
4. Assemble
Add the drained pasta and veggies to a large bowl. Pour the green sauce over and toss well to coat it alllll with that sauce. Top with remaining 1/4 cup parmesan, extra basil or pine nuts, if using and warm chicken meatballs (or your favorite protein)
Serve warm or at room temp!
If Making Chicken Meatballs
Preheat your oven to 400°F and line a baking sheet with parchment paper.
Mix the base: In a large bowl, mix together the yogurt, egg, lupin flakes (or almond flour), lemon zest, onion, garlic, herbs, red pepper flakes, and salt until well combined.
Add the meat: Add the ground chicken or turkey to the bowl and gently mix with your hands until just combined. Don’t overwork the meat—this keeps the meatballs tender.
Form the meatballs: Use damp hands or a small scoop to form the mixture into ~1.5-inch balls (you should get about 12). Place evenly spaced on the prepared baking sheet.
Bake for 18–22 minutes, or until the meatballs are cooked through and lightly golden on the bottom. Internal temperature should reach 165°F.
Optional: For a crispier finish, broil on high for 1–2 minutes at the end—just keep a close eye so they don’t burn!
SWAPS, TIPS & TRICKS
SWAPSVeggies:
No asparagus? Try broccolini, zucchini ribbons, or green beans.
Out of snap peas? Snow peas or even green beans work well.
No spinach? Sub with kale (lightly blanched), arugula (for pepperiness).
Pasta: Use any gluten free pasta you prefer! I also love Capellos which you can find in the frozen section of most major grocery stores.
Cheese: Sub parmesan with pecorino, manchego, or a dairy-free option like nutritional yeast.
Nuts: Swap walnuts/pine nuts for almonds, cashews, pistachios, or even sunflower seeds for nut-free. You can also leave the nuts out of this entirely! I’ve made it nut free and it was just as delicious.
Protein: Serve with any protein! Grilled shrimp, salmon, chicken, steak, or marinated tofu. You could also top with some prosciutto which would be amazing now that I write this out why didn’t I do that…
TIPS
Toast pine-nuts: If you’re topping it with pine nuts, take the extra minute to toast them in a dry skillet until golden. Takes about 3-4 minutes total but watch them carefully because they go from toasted to burned in 2 seconds!
Don’t overcook the green veggies: Toss them in for the last 2 minutes of pasta cooking to keep them bright and crisp.
Blend the olive oil gently: To avoid bitterness, add it after the main blending is done—pulse it in slowly or stir it in by hand.
Make it a pasta salad: Cool the cooked pasta/veggies under cold water and toss with sauce for a refreshing cold dish. Great for leftovers or picnics!! Bring a little olive oil to brighten it up before serving cold.
Make it ahead: The green sauce can be made 1–2 days ahead and stored in the fridge. Add a little water to loosen before tossing with pasta.
Zest first, juice second: It’s much easier to zest the lemon before slicing it open. Sometimes I forget this 🤣
Nutritional Info
Per serving, yields 4 servings
This is calculated with 1 box of Chef’s Kiss pasta which has 20g protein and 19g of fiber per serving. It will vary if you use a different type of pasta.
The below is also calculated without the chicken meatballs.
Calories: 516
Carbohydrates: 41g
Fiber: 28g
Net carbs: 13g
Protein: 35g
Fat: 24g
Sodium: 927mg
Sugar: 9g
