This one-pot asparagus pasta recipe—studded with meaty mushrooms and bound in a creamy, lemony green sauce made with peas and arugula—is springtime in a bowl.
2 Tbsp. extra-virgin olive oil, plus more for garnish, Benjamin Kemper’s weeknight cooking column, where you’ll find our freshest, boldest ideas that require just one pot, skillet, or sheet pan. Busy week? We’ve got you covered with these low-effort, high-reward recipes from around the globe.might be the definition of a fancy problem, but there I was, looking down at three hefty bunches I impulse-bought on sale.
The answer, I discovered through trial and error, is a resounding “yes,” especially when you blend peas into the sauce and keep it nice and green by adding a handful of fresh arugula . Morels, shallots, lemon zest, Pecorino—these are the add-ins I wound up loving the most, since they play well together and all but scream spring. Enjoy this asparagus pasta recipe hot—and then , enjoy it even more the next day straight from the fridge, with an extra squeeze of lemon juice and a generous drizzle of olive oil.Kosher salt and freshly ground black pepperPeel the bottom half of the asparagus stalks down to the white flesh. Remove and reserve the tips, then coarsely chop the stalks.
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