Asparagus, Peas & Wild Garlic Fusilli
It’s asparagus season, and this vibrant spring pasta is the perfect way to celebrate! Packed with crisp-tender asparagus, protein-rich peas, and fresh wild garlic pesto, every bite is bursting with bright, seasonal flavours.
This quick and easy plant-based pasta is perfect for a healthy weeknight dinner—fresh, flavourful, and ready in no time!
Prep
5 mins
Cook
15 mins
Total
20 mins
Serves
2 ppl
Ingredients:
Wild Garlic Pesto:
Asparagus and Peas Fusilli:
400 gr of Wholewheat Fusilli
1 Tbsp of Olive Oil
4 cloves of Garlic
1 bunch of Asparagus
1 cup of Garden Peas
1 Tbsp of Nutritional Yeast
1 tsp of Miso Paste
1 pinch of Chilli Flakes
Freshly cracked Black Pepper
Garnish:
Parsley
Lemon Zest
Hemp Seeds
Instructions step by step:
Step 1 – Break or cut out the wooden end of the Asparagus. Cut the Asparagus on an angle in bite sized pieces.
Step 2 – Cut the 4 cloves of garlic in thin slices. Add ½ Tbsp of olive oil to a medium hot pan following by the Garlic. Cook for 2-3 minutes, until the Garlic is just golden and fragrant stirring frequently to prevent burning. Meanwhile cook the Pasta according to the package directions, stirring occasionally, until just al dente.
Step 3 – Add 1 tsp of Miso Paste, a pinch of chilli Flakes, the remaining Olive oil, Asparagus and Peas to the Garlic and Olive Oil. Stir to coat the vegetables, cover with a lid and let them steam for 4 mins. Stir occasionally, add a splash of the pasta water to help cooking and prevent burning.
Step 4 – Drain the pasta, reserving 1 cup of the pasta cooking liquid. Add the pasta back in the big pan and pour in the Nutritional Yeast, Asparagus, Peas and Garlic mixture. Add ½ cup of the reserved pasta water. Toss everything together, adding more pasta water as needed until the sauce is emulsified and clings to the pasta.
Step 5 – Sprinkle with a final crack or two of black pepper before serving. Serve immediately, topped with the zest of Lemon, Hemp Seeds and Parsley.
Step 6 – I’m adding the Wild Garlic flower that come with the leaves, they are so beautiful and edible. Feel free to add more seeds or nuts. I like it with the Hemp Heart seeds and Roasted Sunflowers seeds to accentuate the Wild Garlic Pesto flavours.
About these Ingredients:
Asparagus: I only buy these crisp, vibrant spears when they’re in season—late April to June in the UK. They’re low in calories but rich in folate, vitamins A, C, and K, plus powerful antioxidants that help protect against chronic disease.
Garden Peas: I love these protein-packed green gems and always keep frozen ones on hand. Fresh peas are perfect in season too. They’re rich in fibre, protein, and essential nutrients like vitamins A, C, B1, folate, iron, and phosphorus. Fun fact: 100 calories of peas pack more protein than an egg!
Wholewheat Fusilli: You can use any pasta you like, but I stick to whole grain or legume-based options like lentil or chickpea pasta. Whole grains use all parts of the grain—bran, germ, and endosperm—making them richer in protein, fibre, and key minerals like iron and magnesium. Refined grains lose most nutrients during processing and can spike blood sugar while leaving you less satisfied.
Nutritional Yeast: Nutritional Yeast also called “nooch,” has an umami, cheesy flavour that is great in any pasta dishes. You can skip it but It will not have the same depth of flavour.
Asparagus, Peas and Wild Garlic Fusilli
Equipment
- frying pan
- Pot
Ingredients
For Wild Garlic Pesto
- 1/2 cup Wild Garlic Pesto
Asparagus and Peas Fusili
- 400 gr of Wholewheat Fusilli
- 1 Tbsp of Olive Oil
- 4 cloves of Garlic
- 1 bunch of Asparagus
- 1 cup of Garden Peas
- 1 Tbsp of Nutritional Yeast
- 1 tsp of Miso Paste
- 1 pinch of Chilli Flakes
- Freshly cracked Black Pepper
Garnish
- 1 tsp Parsley chopped
- 1/2 Lemon Zest
- 1 Tbsp Hemp Seeds
Instructions
- Break or cut out the wooden end of the Asparagus. Cut the Asparagus on an angle in bite sized pieces.
- Cut the 4 cloves of garlic in thin slices. Add ½ Tbsp of olive oil to a medium hot pan following by the Garlic. Cook for 2-3 minutes, until the Garlic is just golden and fragrant stirring frequently to prevent burning. Meanwhile cook the Pasta according to the package directions, stirring occasionally, until just al dente.
- Add 1 tsp of Miso Paste, a pinch of chilli Flakes, the remaining Olive oil, Asparagus and Peas to the Garlic and Olive Oil. Stir to coat the vegetables, cover with a lid and let them steam for 4 mins. Stir occasionally, add a splash of the pasta water to help cooking and prevent burning.
- Drain the pasta, reserving 1 cup of the pasta cooking liquid. Add the pasta back in the big pan and pour in the Nutritional Yeast, Asparagus, Peas and Garlic mixture. Add ½ cup of the reserved pasta water. Toss everything together, adding more pasta water as needed until the sauce is emulsified and clings to the pasta.
- Sprinkle with a final crack or two of black pepper before serving. Serve immediately, topped with the zest of Lemon, Hemp Seeds and Parsley.
- I’m adding the Wild Garlic flower that come with the leaves, they are so beautiful and edible. Feel free to add more seeds or nuts. I like it with the Hemp Heart seeds and Roasted Sunflowers seeds to accentuate the Wild Garlic Pesto flavours.
Notes
- protein pack |
- asparagus |
- peas |
- wholegrain |
- pasta
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