Ingredients
Method
- Trim and chop asparagus into 1-inch pieces, trim and halve green beans, mince garlic, and finely chop the onion, then set aside.
- Heat olive oil and unsalted butter in a large skillet or saucepan over medium heat until melted and shimmering.
- Add onion and cook for 3 to 4 minutes, stirring occasionally, until translucent; add garlic and cook for 30 seconds until fragrant.
- Stir in asparagus and green beans and cook for 2 to 3 minutes until bright and slightly softened.
- Add dry pasta and broth to the pot, ensuring pasta is mostly submerged, then bring to a gentle boil and reduce heat to medium-low.
- Cover and simmer for about 10 minutes, stirring occasionally to prevent sticking, and add a splash of liquid if it absorbs too quickly.
- Stir in peas and half-and-half or cream, cover, and cook for another 4 to 5 minutes until pasta is tender and sauce is creamy.
- Remove from heat, stir in Parmesan until melted and smooth, and season with salt, pepper, and optional lemon zest.
- Garnish with fresh basil or parsley and extra Parmesan if desired, then serve immediately.
Nutrition
Notes
Ingredient Variations: I often swap the green beans for sugar snap peas when they are in peak season because they add a lovely crunch and natural sweetness to the dish.
Reheating Leftovers: I have found that the sauce thickens quite a bit in the fridge, so I always stir in a tablespoon of broth or milk before reheating to restore that silky, creamy texture.
Heat Management: I learned the hard way that keeping the heat too high will evaporate the broth before the pasta is tender, so keep it at a gentle simmer rather than a rolling boil.
Flavor Finish: I highly recommend a final sprinkle of flaky sea salt and a little extra lemon zest right at the table to make those fresh spring flavors really pop.
Pot Choice: I prefer using a heavy-bottomed pot or a deep sauté pan for this because it distributes the heat evenly and prevents the pasta from sticking or scorching on the bottom.
Prep Strategy: I like to mince the garlic and chop the onions and beans earlier in the day so I can just toss everything in and relax while the kitchen starts smelling amazing.