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Asparagus Lemon Pasta with Spring Peas

Try with Sauvignon Blanc! Shop Now

Serve in bowls with a slice of crusty French bread and a glass of our Sauvignon Blanc or Pinot Grigio!


  • 1 lb spaghetti or bucatini pasta
  • 2 T. extra virgin olive oil
  • 1 small leek, washed and chopped
  • 1 pound asparagus, trimmed and cut into 2” pieces
  • 1 cup fresh or frozen peas
  • 4 cloves of garlic, minced
  • Zest of 1 lemon
  • 1 tsp. red pepper flakes
  • 1 tsp. sea salt
  • Freshly ground black pepper to taste
  • 2 T. unsalted butter
  • 1/3 cup shaved Pecorino-Romano cheese

Cooking Instructions

  • In a large skillet, heat the olive oil over medium heat and sauté the leek, until tender, about 5 minutes.
  • Add in the asparagus and cook another 3-4 minutes until it starts to get tender as well.
  • Add the garlic, lemon zest, red pepper flakes, sea salt, and pepper and sauté until garlic is fragrant, about another 2-3 minutes. Be careful not to overcook the asparagus. Remove from the heat and set aside.
  • Bring a large pot of water to a boil and cook the pasta until just before al dente. Carefully remove 2 cups of the pasta water and set aside. Add the peas to the remaining pasta and water and give a few stirs. Immediately drain the pasta and peas.
  • Place your skillet back on the stove over medium heat. Carefully pour in the pasta and peas and add one cup of the reserved pasta water. Stir to combine. Simmer until pasta is al dente, about 2-
  • Remove from heat and stir in the butter and ½ the cheese. Taste for seasoning and add salt and pepper as needed. Top with the remaining cheese.