Recipes Spring

Quinoa Pasta w. Asparagus, Spring Peas & Cherry Tomatoes

March 15, 2015

This delicious dish is Springtime in a bowl. It’s simple and easy to prepare, light yet satisfying, packed with healthy seasonal vegetables and best of all, kid-approved.


  • 8 ounces quinoa pasta
  • 3 tablespoons extra virgin olive oil
  • 2 garlic cloves, minced
  • 1 1/2 pounds thin asparagus, trimmed and cut into 1-inch pieces
  • Sea salt and freshly ground black pepper
  • 2 cups cherry tomatoes
  • 1 cup shelled fresh Spring peas
  • 1/2 cup vegetable stock
  • 1 cup grated Parmesan (optional)
  • 2 tablespoons chopped fresh basil leaves


  1. Bring a large pot of salted water to a boil over high heat. Add the pasta and cook until tender but still firm to the bite, stirring occasionally, about 8 to 10 minutes. Drain the pasta, reserving about 1/2 cup of the pasta water.
  2. In a large saute pan, heat the olive oil over medium-high heat. Add the garlic and cook until fragrant, about 1 minute. Add the asparagus, season with the salt and pepper, and cook for 3 minutes until slightly soft. Add the cherry tomatoes and peas. Cook for 2 minutes. Pour the vegetable stock into the pan and bring the mixture to a simmer. Cook until the tomatoes start to burst and the stock is reduced by half, about 3 minutes.
  3. Transfer the asparagus mixture to a large serving bowl. Add the cooked pasta and 1/2 of the Parmesan, if desired. Toss well, adding reserved pasta water, if needed, to loosen the pasta. Garnish with the remaining Parmesan and chopped basil.

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1 Comment

  • Reply bristol plasterer June 29, 2015 at 4:35 am

    This sounds really nice. Always looking for new recipes to try. Thanks for sharing.


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