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+ servings

The Prettiest Spring Pasta


  • 1 ½ lbs very thin asparagus spears (and/or pea shoots, or tiny broccoli trees, or shredded greens - anything quick cooking and fresh)
  • 4 cloves garlic, peeled
  • ¼ - ⅓ cup chopped mixed fresh herbs (like basil, mint, parsley, oregano)
  • ½ cup heavy cream
  • 2 Tbsp olive oil
  • ¼ cup butter
  • 9 oz tagliarini or tagliatelle (linguini or fettuccini are great alternatives, gluten-free if you'd prefer)
  • 4 oz freshly grated Parmesan
  • juice from ½ a lemon
  • Fine grain sea salt + freshly ground black pepper


  • Cook the pasta according to the directions, before draining thoroughly. Meanwhile,
  • Trim or snap off the tough ends of the asparagus spears. Finely chop the asparagus together with one of the garlic cloves and also the herbs
  • In a small saucepan, bring the cream to a boil, along with the rest of the garlic cloves, simmering until the cloves are soft. Remove from the heat and discard the garlic
  • In a large saucepan, heat the olive oil and butter before adding about half of the chopped asparagus. Saute for ~ 5 minutes, stirring occasionally
  • To the pan, add the rest of the chopped asparagus, followed by the flavored cream
  • Bring to a boil before reducing the heat to a simmer until the cream begins to thicken, (~ 6-7 minutes)
  • Add the pasta to the sauce, along with about half of the Parmesan, and the lemon juice. Toss to combine
  • Season to taste with additional salt, lots of freshly ground black pepper. Serve with the remaining Parmesan