Pea and Asparagus Pasta with Feta Cheese

Pea and asparagus pasta, a gloriously light and fresh pasta dish featuring a splash of lemon, a sprinkle of chilli and plenty of feta cheese.

This really is the simplest of recipes, and it takes right around 15 minutes to cook, making it the perfect light spring or summer meal.

Spring Pasta Primavera

The pea and asparagus pasta joins a relatively long list of lighter pasta dishes that go heavy on the addition of peas!

I love peas, A LOT! They add a natural freshness and sweetness to dishes that I adore.

My prawn pasta uses peas to amplify the sweetness of the prawns. I also add (controversially) peas to my pasta carbonara recipe, I love that sweetness set against the salty bacon. They even appear in my gammon pasta recipe.

I even have a pea pesto made with frozen peas that I could eat out of a jar with a spoon!

Here they sit alongside wonderful spring asparagus and provide the sweetness that contrasts with the feta cheese.

A little bit of chilli adds a kick of heat to one of the easiest recipes that I have on my site.

It is rounded out with feta cheese, a delicious, sour and salty but light-tasting cheese that I also use in my harissa pasta recipe.

Frequently Asked Questions

What types of pasta can I use?

I usually use casarecce pasta in this dish, but it works really well with a host of pasta shapes.

It is best with fairly open pasta; you should avoid shapes like penne or rigatoni because there is not a heavy sauce. Farfalle or orecchiette pasta are particularly good in this dish. You could even use something like fusilli.

Can I use another type of cheese?

Yes, you could use any cheese that you like, the obvious choice would be Parmesan but you should be adventurous!

This is particularly good with goats cheese, both the hard-aged variety and the soft version work well. I have a deep-fried goats cheese with pea puree recipe that highlights how well sweet peas work with salty-sour goats cheese.

Can I omit the chilli?

Yes, it is optional, but a bit of spice really does benefit this recipe. You could add a little with black pepper if that is more to your taste.

Can I make this in advance?

Yes, this recipe will sit in the fridge for a few days, but I would avoid adding the Feta cheese if you are planning to reheat this dish.

This recipe also eats very well as a pasta salad when served at room temperature.

Serving Suggestions

This pea and asparagus pasta is the perfect light and simple dinner or lunch recipe.

I tend to serve it on its own with a glass of cold, crispy, dry white wine. But if you wanted to bulk it out, you can.

Peppery salad leaves with a simple dressing are a great addition.

Some rocket or watercress with either spring onions or thinly sliced red onions complements it really well.

I tend not to serve pasta as a side, but if I were to, I would serve fish with this. Something like pan-fried salmon or pan-fried sea bream would be ideal.

Don't forget the garlic bread, of course!

Equipment Used

I only mention specific brands of equipment if I think that they make a material difference to a recipe. But if you have any questions, feel free to ask them in the comments section below the recipe.

• Hob/stovetop.
• 20cm or 8" saucepan.
• 28cm or 11" frying pan or skillet.
• A combination of weighing scales, a measuring jug, measuring cups and spoons.
• Kitchen knife.
• Chopping board.
• Colander or sieve.
• Stirring and serving spoons.
• Citrus zester.