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Lemony Asparagus Pasta With Garlicky Breadcrumbs

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Make the most of the asparagus season with our completely delicious creamy, lemony asparagus pasta. Topped with crunchy garlicky breadcrumbs and fresh herbs.

This is a real spring pasta dish, it’s indulgent and creamy but with a light lemony vibe.

And is there anything better than a bowlful of creamy pasta? Delicious fresh egg tagliatelle tossed in creamy, lemony sauce with new season fine asparagus and petit pois. It’s one of our favourite spring dinner recipes for meat free Monday.

We’ve topped our pasta with a scattering of delicious toasted garlicky breadcrumbs. These are well worth making they add a tasty and crunchy addition to pretty much any pasta dish.

However, you can serve without the breadcrumbs if you’d like to keep the calories a little lower.

fork being twirled into creamy asparagus pasta with garlicky breadcrumbs

Lemony Asparagus Pasta Ingredients

To make our easy pasta recipe you’ll need…

For the asparagus pasta

  • 1 tbs olive oil
  • 250g fine asparagus – chopped into bitesized pieces
  • 250g petit pois – using frozen is fine
  • 1 clove garlic – finely grated
  • 1 lemon – zest and juice
  • 50g Parmesan – finely grated
  • 400g fresh tagliatelle – I use the fresh pasta because it cooks faster – but you can swap this for dried, just adjust your cooking times accordingly
  • Handful of flat leaf parsley – roughly chopped
  • Salt and black pepper – to taste

For the toasted breadcrumbs

  • 2 tbs olive oil
  • 80g panko breadcrumbs
  • 1/4 tsp garlic powder

Equipment Needed

  • Chopping board
  • Sharp vegetable knife
  • Box grater – with fine grating side
  • Tablespoon
  • Lemon juicer
  • 2 large saucepans
  • Frying pan
  • Wooden spoon
  • Colander
close up image of lemony asparagus pasta with garlicky breadcrumbs and scattered with freshly chopped herbs

How To Make Asparagus Pasta

  • Bring a pan of salted water to the boil – ready to cook the pasta
  • Make the asparagus sauce – add a splash of olive oil to a large saucepan (one big enough to take the cooked pasta later) then add in the asparagus and gently fry over a low heat for a couple of minutes.
  • Tip in the petit pois – and add the garlic and lemon juice. Continue to cook over a low heat until the peas are heated through.
  • Cook the pasta – cook as per the packet instructions – fresh pasta usually only takes around 4-5 minutes to cook.
  • Finish the asparagus pasta sauce – whilst the pasta cooks finish off the sauce, add the creme fraiche and lemon zest, stir gently to warm through over a low heat.
  • Drain the pasta – reserve a tea cup full of pasta water (you may need this when you toss the pasta through the sauce just to loosen it up a little and make it more silky smooth)
  • Add the Parmesan – add the grated cheese to the sauce then toss in the pasta and mix everything together gently to coat – if it looks a little thick, add some of the saved pasta water to loosen things up a little.
  • Quickly toast the breadcrumbs – add the olive oil to a frying pan over a hot heat – toss in the panko breadcrumbs, a little pinch of salt and the garlic powder and fry quickly until they turn a golden colour.
  • Serve – divide the pasta between four bowls and scatter over the breadcrumbs and chopped flat leaf parsley – eat straight away, it’s far too delicious to wait!
lemony asparagus pasta with garlicky breadcrumbs served with fresh bread and tomato salad

Love Easy Pasta Recipes? Then You’ll LOVE These!

  • Prawn Pasta – a quick and easy fiery prawn pasta dish, mouthwateringly good and super flavoursome!
  • Roasted Vegetable Pasta – roasted vegetable pasta is a delicious, healthy family dinner – you can switch up the vegetables depending on what’s in season or even just what needs using up – real comfort food.
  • Greek Orzo Pasta Salad – a super tasty Greek orzo pasta salad recipe that’s easy to throw together. Loaded with all the flavours of a traditional Greek salad and completely perfect as a summer pasta salad.

Get more easy vegetarian recipes here

What To Serve With Lemony Asparagus Pasta

This lovely spring pasta dish is delicious served with some tasty side dishes. Try…

  • Pesto and tomato flatbreads – just pick these up in the supermarket – usually in the fridge section by the pizzas.
  • Tomato salad – you just can’t go wrong with a lovely Italian tomato salad with Balsamic vinegar, olive oil and plenty of torn basil leaves.

Need Some New Family Meal Inspiration?

Check out our meal planning here – it’s filled with recipes, meal planner tips and pre-filled printable meal plans weekly or seasonally. We’ve got hundreds of the BEST family recipes your whole family will LOVE!

Lemony Asparagus Pasta Recipe

Yield: Serves 4

Lemony Asparagus Pasta With Garlicky Breadcrumbs

fork being twirled into creamy asparagus pasta with garlicky breadcrumbs

A delicious spring pasta dish with asparagus and peas

Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes

Ingredients

For The Asparagus Pasta

  • 1 tbs olive oil 
  • 250g fine asparagus - cut into bitesize pieces 
  • 250g petit pois
  • 1 clove garlic - finely grated 
  • 1 lemon - zest and juice 
  • 200g half fat creme fraiche 
  • 50g Parmesan - finely grated 
  • 350g fresh tagliatelle 
  • handful of flat leaf parsley - roughly chopped 
  • Pinch salt
  • Pinch black pepper 

For The Toasted Breadcrumbs

  • 2 tbs olive oil 
  • 80g panko breadcrumbs
  • 1/4 tsp garlic powder 

Instructions

  1. Bring a pan of salted water to the boil – ready to cook the pasta.
  2. Make the asparagus sauce – add a splash of olive oil to a large saucepan (one big enough to take the cooked pasta later) then add in the asparagus and gently fry over a low heat for a couple of minutes.
  3. Tip in the petit pois – and add the garlic and lemon juice. Continue to cook over a low heat until the peas are heated through.
  4. Cook the pasta – cook as per the packet instructions – fresh pasta usually only takes around 4-5 minutes to cook.
  5. Finish the asparagus pasta sauce – whilst the pasta cooks finish off the sauce, add the creme fraiche and lemon zest, stir gently to warm through over a low heat.
  6. Drain the pasta – reserve a tea cup full of pasta water (you may need this when you toss the pasta through the sauce just to loosen it up a little and make it more silky smooth)
  7. Add the Parmesan – add the grated cheese to the sauce then toss in the pasta and mix everything together gently to coat – if it looks a little thick, add some of the saved pasta water to loosen things up a little.
  8. Quickly toast the breadcrumbs – add the olive oil to a frying pan over a hot heat – toss in the panko breadcrumbs, a little pinch of salt and the garlic powder and fry quickly until they turn a golden colour.
  9. Serve – divide the pasta between four bowls and scatter over the breadcrumbs and chopped flat leaf parsley.

Nutrition Information:

Yield:

4

Serving Size:

1

Amount Per Serving: Calories: 408Total Fat: 17gSaturated Fat: 5gTrans Fat: 0gUnsaturated Fat: 11gCholesterol: 44mgSodium: 470mgCarbohydrates: 52gFiber: 3gSugar: 10gProtein: 13g

Nutritional content will vary depending on the exact ingredients you use and how careful you are with measuring - this nutritional information is given as a general guide only and may not be accurate - you should always calculate your own nutritional information especially if you have specific dietary requirements.

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You might also just LOVE our easy asparagus tart recipe – ideal for a spring lunch

Get more delicious meal ideas and easy recipes here

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