Spring Green Pasta Toss

Spring Green Pasta Toss

Total Time
20 min
10 min
10 min
This recipe features protein-packed lentil pasta tossed with a simple but flavorful lemon-Pecorino sauce, crisp asparagus, and sweet peas. Don’t be tempted to skip the herbs. Their bright freshness ties the entire dish together. To save yourself an extra pan to wash, add the veggies to the pot of boiling water for the last few minutes of the pasta cooking time, so they are done at the same time. This technique works with shrimp as well.


Uncooked yellow lentil pasta

9 oz, or red, rotini (8.8-oz box)


2 cup(s), ends trimmed, cut into 1-inch segments (from 1 bunch)

Frozen green peas

1½ cup(s)

Lemon wedge

8 oz, 1 whole lemon

Olive oil

1½ Tbsp

Garlic clove

1 clove(s), finely chopped (about 1 tsp)

Crushed red pepper flakes

1 pinch(es)

Grated Pecorino Romano cheese

¼ cup(s), divided

Kosher salt

1 tsp

Black pepper

¼ tsp


4 Tbsp, chopped, and/or mint


  1. Bring a large pot of salted water to a boil. Add the pasta and cook for 4 minutes. Add the asparagus and peas and cook for 5 minutes more or until the pasta is al dente. Reserve ¼ cup of the cooking water. Drain the pasta and vegetables well and transfer to a large serving bowl.
  2. Meanwhile, into a small bowl, finely grate 1 tsp zest from the lemon, then squeeze 1 tbsp juice. Whisk in the reserved pasta cooking water, oil, garlic, red pepper, 3 tbsp cheese, salt, and black pepper to make the sauce.
  3. Pour the sauce over the pasta and vegetables and toss well to combine. Garnish with the remaining 1 tbsp cheese and herbs.
  4. Serving size: 2 cups