Spring Vegetable Pasta With Pistachios
This spring dish has a creamy, restaurant-worthy sauce. While there are a lot of vegetables involved—a whole bunch of asparagus as well as chopped zucchini, this hearty dish will also satisfy your inner carb monster.
12 ounces campanelle or other short pasta
1¼ cups fresh or frozen peas
¼ cup plus 1 Tbsp. olive oil, divided
1 bunch asparagus, trimmed and cut into 2-in. pieces
1 medium zucchini, chopped
1 clove garlic, thinly sliced
1 teaspoon kosher salt
¾ teaspoon black pepper
1 tablespoon lemon zest plus 1 Tbsp. fresh juice (from 1 lemon)
1 ounce Parmesan cheese, shaved (about ½ cup)
¼ cup chopped toasted pistachios
Torn fresh basil leaves, for serving
- Cook pasta according to package directions, adding peas during the last 2 minutes. Drain pasta and peas, reserving 1 cup cooking water.
- Meanwhile, heat 1 tablespoon oil in a large skillet over medium-high. Add asparagus and zucchini and cook, stirring occasionally, until just tender, about 5 minutes. Add garlic and cook, stirring constantly, for 1 minute. Add salt, pepper, pasta, peas, reserved cooking water, and remaining ¼ cup oil. Bring to a simmer and cook, stirring, until sauce thickens and coats pasta, about 2 minutes. Remove from heat and stir in lemon juice. Toss with cheese, pistachios, and lemon zest. Top with basil.