Pea and Asparagus Pasta Recipe
This vibrant Pea and Asparagus Pasta Super Spring Orzo Myriad Recipes is a true celebration of the season, combining sweet peas, tender asparagus, and creamy orzo in a luscious, herby sauce. After extensive testing, I’ve perfected this one-pan method to maximize flavor while minimizing cleanup, making it a reliable weeknight favorite. The result is a bright, satisfying dish that feels both fresh and comforting.
PrintPea and Asparagus Pasta (Super Spring Orzo)
Ingredients
Scale
- 200g defrosted peas
- 1 garlic clove
- 13g fresh parsley
- 1/2 tsp chilli flakes
- 1/2 tsp flaky salt
- 1/2 tsp ground black pepper
- 200ml veggie or chicken stock
- 150g orzo
- 250g asparagus
- 50g peas
- Parmesan (grated)
- Burrata
Instructions
- In a blender, combine peas, parsley, garlic, chilli flakes, salt, pepper, and veggie or chicken stock. Blend until smooth, then taste and season with more chilli flakes, salt, or pepper to suit your preferences.
- Next up, pour your orzo into a frying pan, followed by a big pinch of flaky salt, 300ml water, and the pea and parsley sauce. Place on medium-low heat and stir frequently for 6-8 minutes. Add in more water (or stock) if the orzo starts sticking to the bottom of the pan.
- Taste the orzo, and once it's al dente, begin snapping in your asparagus. Then add in your peas and give everything a good mix. Cook on low heat for another 3-5 minutes, adding in some more water if the pasta is looking dry.
- When your orzo is cooked and the sauce is a level of sauciness that you like, sprinkle with lots of parmesan and serve up with some burrata for extra creaminess.
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