This 15 minute pasta primavera with asparagus and peas is the perfect dish to welcome spring! Cherry tomatoes add a pop of red and a buttery creamy primavera sauce makes it over the top delish!
Wash and prep the vegetables. Slice the onion, mince the garlic, halve the cherry tomatoes, and cut off the tough ends of the asparagus.
Boil the pasta
Fill a large pot with water. Add the salt and cooking oil. Set it on high heat and bring to a boil.
Add the spaghettini to the boiling water and separate the strands with a fork. Cook for about 5 minutes. Drain the pasta.
Sauté the vegetables
Swirl the olive oil in a skillet set over medium high heat and add the onion and garlic. Sauté for about 2 minutes or until slightly softened.
Add the asparagus and peas and sauté for 3 minutes stirring often. Switch off the heat and add the cherry tomatoes. Keep aside.
Make the primavera sauce
Add butter to a large pan set on medium heat. When it starts bubbling, add the milk, cheese, sea salt, and freshly cracked pepper. Whisk for 2 minutes or until the cheese melts and the sauce is smooth.
Assemble the pasta primavera
Add the sautéed vegetables and pasta to the sauce and toss to coat. Serve warm.
Notes
If the sauce is thin, add some more parmesan. If it is thick, loosen with more milk or the reserved pasta water.
You can follow through with the other steps while the pasta is boiling. If so, there’s no need to drain the pasta and run it under cold water. Just use a pair of large tongs to remove the pasta from the water, shake off the excess and drop into the sauce.
If you don't have raw garlic, you can put half a teaspoon garlic powder into the sauce while it's simmering.
For even more green, garnish the pasta with the fresh herbs of your choice, like basil.