05/14/2026
Spring cooking doesn’t have to be complicated. When the produce is this fresh, simple wins.
This green pasta brings together some of our favorite spring ingredients right now: crisp asparagus, sweet peas, fresh greens, broccoli, and a hit of lemon to tie it all together.
Light, bright, and ready in under 30 minutes, this is what eating with the season looks like.
Stop by and pick up everything you need. Peak spring produce is just getting started. Taste the difference.
Spring Green Pasta
You’ll need:
• 12 oz penne pasta
• 1 bunch asparagus, cut into 1-inch pieces
• 1 small head broccoli, cut into small florets
• 1 cup peas or sugar snap peas
• 2 green onions or a handful of fresh chives, sliced
• Zest + juice of 1 lemon
• ¼ cup olive oil
• Freshly grated parmesan
• Salt + black pepper
• Red pepper flakes (optional)
How to make it:
1) Bring a large pot of salted water to a boil and cook pasta until al dente.
2) During the last 2–3 minutes of cooking, add broccoli and asparagus. Add peas or sliced sugar snap peas during the final minute.
3) Reserve 1 cup pasta water, then drain.
4) Return everything to the pot and toss with olive oil, lemon zest, lemon juice, parmesan, and a splash of pasta water until glossy.
5) Season with salt, black pepper, and red pepper flakes if using.
6) Finish with fresh chives and extra parmesan on top.
Optional: Add dollops of ricotta or crumbled goat cheese, plus toasted breadcrumbs or fresh herbs before serving.
