Asparagus & Pea Pasta

A quick and popular meal using fresh asparagus.


  • 250g English Asparagus
  • 2 tbsp Olive Oil
  • 2 Cloves of Garlic, chopped finely
  • 200g Fresh Peas
  • 120g Lancashire cheese, crumbled
  • 500g Penne Pasta
  • Seasoning


  1. Cook the pasta in lots of boiling water until "al dente". Drain and keep hot
  2. Trim the asparagus to remove the woody ends and cut into short pieces about 5cm. Cut large asparagus lengthwise.
  3. Put the peas in a pan of boiling water and cook until just soft, then drain
  4. Heat the oil in and add the garlic, saute gently for 2 mins
  5. Add the asparagus and a little water, cover and cook for a few mins to cook. Add the peas and mix
  6. Combine the veg with the pasta and crumbly cheese
  7. Season to taste and serve immediately


If you are serving vegetarians ensure the cheese is suitable.
There are many changes that can be made to this recipe; instead of peas, fresh baby spinach or watercress can be used
Instead of tangy Lancashire cheese, for non-vegetarians goats cheese or Parmesan can be substituted

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