Home - Recipes - Mezzaluna with Peas and Asparagus

Mezzaluna with Peas and Asparagus

This is a fresh and elegant spring dish that you can whip up in no time. Look for minced garlic in jars in the produce section.

Serves 4
Ready in 15 mins
Prep time 5 mins
Cooking time 10 mins
513 calories per serving


> 2 (12 oz) package  green asparagus
> 1 (8 oz) package fresh peas
> 2 (9 oz) package fresh basil pesto mezzaluna pasta
> 1 lemon
> 2 tbsp olive oil
> 1 cup chopped onions
> 1 tbsp minced garlic
> 3 tbsp butter
> 1 cup grated Pecorino Romano


Bring a large pot of salted water to a boil. Trim the woody ends from the asparagus and discard. Cut the asparagus into 2-inch pieces. Cook the asparagus and peas for 3 min. Add the mezzaluna and cook for 3 min. Drain the pasta and vegetables and set aside.
While pasta and vegetables cook, zest the lemon. Heat the olive oil in a skillet over medium-high heat and sauté the onion and garlic until soft, 2 min. Add the butter, pasta, peas, asparagus and lemon zest and stir until butter is melted and pasta and vegetables are coated with sauce, about 2 min. Sprinkle with cheese.

Search and shop our 5,000+ recipes

Popular articles

Search and shop our 5,000+ recipes

Enter your ZIP code to find a store near you