This recipe is one of my favorite ways to showcase the first spring veggies in the garden. Pickle Creek Infused Lemon Basil & Garlic Olive Oil shines in this simple and delicious pasta dish.
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Lemon Basil Pasta with Spring Vegetables
Ingredients
- 1/2 lb pasta
- 1-2 Tbsp Pickle Creek Lemon Basil & Garlic Infused Olive Oil
- 2-3 cipollini onions, sliced (about ¼ c)
- 2 cloves garlic, chopped
- 1 c asparagus, chopped
- 3/4 c peas (fresh or frozen)
- 1 1/2 c spinach, roughly chopped
- 1/4 c Pickle Creek Lemon Basil & Garlic Infused Olive Oil
- 1-2 Tbsp lemon juice (optional)
- sea salt & black pepper
- parmesan cheese, freshly grated
Ingredients
- 1/2 lb pasta
- 1-2 Tbsp Pickle Creek Lemon Basil & Garlic Infused Olive Oil
- 2-3 cipollini onions, sliced (about ¼ c)
- 2 cloves garlic, chopped
- 1 c asparagus, chopped
- 3/4 c peas (fresh or frozen)
- 1 1/2 c spinach, roughly chopped
- 1/4 c Pickle Creek Lemon Basil & Garlic Infused Olive Oil
- 1-2 Tbsp lemon juice (optional)
- sea salt & black pepper
- parmesan cheese, freshly grated
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Instructions
Cook pasta according to package directions until al dente. Drain.
In a large skillet over medium-high heat, warm 1-2 Tbsp Lemon Basil & Garlic Infused Olive Oil (enough oil to coat the bottom of the skillet). Add the shallot, season with salt and pepper, and cook until shallot is translucent, 2-3 minutes.
Add the garlic and cook 1-2 minutes more, until the garlic is fragrant. Add in the asparagus and peas and season again with salt and pepper. Cook for about 3-4 minutes until asparagus is just tender and peas are warmed through.
Add the chopped spinach to the skillet, followed by the cooked and drained pasta. Add ¼ c Lemon Basil & Garlic Infused Olive Oil, and toss everything together to combine all the ingredients. Sprinkle on a splash of lemon juice, if desired, and adjust seasonings if needed.
Serve topped with freshly grated Parmesan cheese. Enjoy!
