{"id":15135,"date":"2026-04-10T18:30:32","date_gmt":"2026-04-10T23:30:32","guid":{"rendered":"https:\/\/delamourencocotte.com\/?p=15135"},"modified":"2026-09-05T23:12:04","modified_gmt":"2026-09-06T04:12:04","slug":"pasta-with-asparagus-and-green-vegetables","status":"publish","type":"post","link":"https:\/\/delamourencocotte.com\/en\/pasta-with-asparagus-and-green-vegetables\/","title":{"rendered":"Pasta with Asparagus and Green Vegetables"},"content":{"rendered":"\n

Piece of Life<\/h2>\n\n\n\n

You can\u2019t imagine how happy I am to see Quebec asparagus appearing on market stalls! Their season is so short that you really have to make the most of them while they\u2019re available, and enjoy them as much as you can. Whether eaten plain, with a few simple sides, or in more elaborate dishes, they go perfectly with everything.<\/p>\n\n\n\n

About the Pasta with Asparagus and Green Vegetables<\/h2>\n\n\n\n

This recipe is inspired by chef Jamie Oliver and his Spring Veg Linguine<\/a><\/em>. It\u2019s extremely simple to make and absolutely delicious.<\/p>\n\n\n\n

You can easily adjust the recipe with different vegetables. I kept the asparagus and peas from the original recipe and simply added zucchini. Jamie Oliver recommends using the top part of the asparagus because it\u2019s more tender, but of course save the rest of the asparagus to eat [you can also freeze them for future use].<\/p>\n\n\n\n

The lemon sauce adds a very pleasant touch of freshness. Jamie Oliver includes mint, but since I didn\u2019t have any, I used basil instead. It works very well! However, I\u2019ll try making this recipe again with mint since that should add even more freshness to the dish.<\/p>\n\n\n\n

What pasta to choose?<\/h3>\n\n\n\n
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As for the choice of pasta, well, you can use anything you like. <\/p>\n\n\n\n

Jamie Oliver used linguine, while I chose orecchiette. Jamie Oliver used fresh pasta, and I used dried pasta. So choose whatever you prefer! There is, however, one small difference depending on the type of pasta you’ll choose (fresh vs dried pasta): if you use fresh pasta, add your vegetables to the pot at the same time as you add the pasta, since it cooks in just a few minutes. With dried pasta, the cooking time is longer (often around ten minutes), so you should add the vegetables about three minutes before the pasta finishes cooking.<\/p>\n<\/div>\n\n\n\n

As usual, don\u2019t forget to save some of the pasta cooking water. You\u2019ll use it to finalize your sauce.<\/p>\n\n\n\n

Finally, I added some burrata for an extra treat, but this is, of course, optional [but let’s be honest, it\u2019s so good!]. <\/p>\n\n\n\n

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If you love burrata as much as I do<\/strong>, here are a few recipes you might enjoy:<\/p>\n\n\n\n

– Grilled nectarine salad with arugula and burrata<\/a><\/p>\n\n\n\n

– Burrata with Strawberries and Pistachio Pesto<\/a><\/p>\n<\/div>\n\n\n

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\"Pa\u0302tes<\/div>\n<\/div>\n
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Pasta with Asparagus and Green Vegetables<\/h2>\n
A delicious pasta dish bursting with freshness thanks to the green vegetables and lemon sauce. Don\u2019t forget the burrata for an extra touch of indulgence.<\/span><\/div>\n
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