Fresh, vibrant, and comforting, this creamy asparagus and pea wholewheat fusilli is one of those simple recipes that feels nourishing and satisfying all at once. Made with green vegetables, wholewheat pasta, garlic, parmesan, and a silky egg-yolk sauce, it comes together in under 30 minutes with minimal ingredients.
It’s the kind of meal that feels wholesome without trying too hard — perfect for busy weeknights, slow spring evenings, or anytime you want something cosy and balanced.
Why You’ll Love This Recipe
- Ready in under 30 minutes
- Made with simple wholefood ingredients
- Packed with fibre from wholewheat pasta and green vegetables
- Creamy without using heavy cream
- Fresh, light, and comforting at the same time
- Easy to customise with extra greens or protein
Ingredients:
- Wholewheat fusilli pasta
- Asparagus spears
- Frozen green peas
- Extra virgin olive oil
- Garlic cloves
- Egg yolk
- Parmigiano-Reggiano cheese
- Reserved pasta water
- Kosher salt
- Fresh cracked black pepper
- Optional: lemon zest and fresh parsley to serve
How To Make This Creamy, Asparagus & Pea Pasta
Step 1: Cook the Greens
Bring a large pot of salted water to the boil.
Add the asparagus and cook for 3–4 minutes until tender-crisp. During the final minute, add the peas.
Using a slotted spoon, transfer the vegetables to a colander and set aside.
Step 2: Cook the Pasta
In the same boiling water, cook the wholewheat fusilli according to packet instructions until al dente.
Before draining, reserve 1 cup of pasta water.
Step 3: Sauté the Garlic & Greens
Meanwhile, heat the olive oil in a large sauté pan over medium heat.
Add the crushed garlic and cook for 1–2 minutes until lightly golden and fragrant.
Add the asparagus and peas back into the pan. Season with salt and black pepper and toss together for another minute.
Step 4: Make the Creamy Sauce
In a small bowl, whisk together the egg yolk, grated Parmigiano-Reggiano, ¼ cup reserved pasta water, and black pepper until smooth and glossy.
Step 5: Bring Everything Together
Return the drained pasta to a baking dish.
Quickly stir through the egg and parmesan mixture, mix it well until it becomes silky and coats the pasta. Add more reserved pasta water if needed.
Fold through the asparagus and peas.
Finish with extra parmesan, cracked black pepper, lemon zest, or parsley if desired. Bake for 15 minutes to melt the cheese (optional).
My Favourite Tools & Pantry Staples
Cooking is always easier when you’ve got the right basics on hand — especially for quick recipes like this.
- Large pot
- Colander
- Large sauté pan
- Wooden spoon or tongs
- Microplane or fine grater for parmesan and lemon zest
There’s something so comforting about a simple green pasta like this. It’s fresh, creamy, easy to make, and full of ingredients that leave you feeling genuinely nourished afterwards. I love recipes that feel cosy while still being packed with colour and goodness, and this is exactly that kind of meal.
Whether you’re making it for a quick weeknight dinner or a slow evening at home, I hope this pasta brings a little comfort to your table too.
From my kitchen to yours — happy cooking!
Nutrition
This creamy asparagus and pea wholewheat fusilli is packed with nourishing ingredients that make it both comforting and balanced. Wholewheat pasta provides fibre and slow-release carbohydrates to help keep you fuller for longer, while asparagus and green peas add vitamins, minerals, and plant-based goodness. The parmesan and egg yolk create a naturally creamy sauce without the need for heavy cream, keeping the dish lighter while still rich in flavour. It’s a simple meal that delivers comfort, colour, and nourishment all in one bowl.
Ingredients
- 250 g wholewheat fusilli pasta
- 150 g asparagus spears trimmed and cut into 2-inch pieces
- 1 cup frozen green peas
- 1 tbsp extra virgin olive oil
- 3 garlic cloves crushed
- 1 large egg yolk
- ½ cup Parmigiano-Reggiano finely grated
- 1/2 cup reserved pasta water
- Salt to taste
- Fresh cracked black pepper to taste
- Optional: lemon zest and fresh parsley to serve
Instructions
- Bring a large pot of salted water to the boil.
- Add the asparagus and cook for 3–4 minutes until tender-crisp. During the final minute, add the peas.
- Using a slotted spoon, transfer the vegetables to a colander and set aside.
- In the same boiling water, cook the wholewheat fusilli according to packet instructions until al dente.
- Before draining, reserve 1 cup of pasta water.
- Meanwhile, heat the olive oil in a large sauté pan over medium heat.
- Add the crushed garlic and cook for 1–2 minutes until lightly golden and fragrant.
- Add the asparagus and peas back into the pan. Season with salt and black pepper and toss together for another minute.
- In a small bowl, whisk together the egg yolk, grated Parmigiano-Reggiano, ¼ cup reserved pasta water, and black pepper until smooth and glossy.
- Return the drained pasta to a baking dish.
- Quickly stir through the egg and parmesan mixture, mixing it well until it becomes silky and coats the pasta. Add more reserved pasta water if needed.
- Fold through the asparagus and peas.
- Finish with extra parmesan, cracked black pepper, lemon zest, or parsley if desired. Oven bake for 15 minutes to melt the cheese (optional).
Notes
- Reserve extra pasta water — it helps create a silky, glossy texture.
- Don’t overcook the asparagus; tender-crisp gives the best texture and colour.
- Freshly grated parmesan melts much better than pre-grated cheese.
Nutrition
Frequently Asked Questions
Can I make this without egg?
Yes — the egg helps create the creamy texture, but you can leave it out and simply add extra parmesan and pasta water for a lighter sauce.
Can I use another pasta shape?
Absolutely. Penne, spaghetti, rigatoni, or tagliatelle would all work well.
Is wholewheat pasta healthier?
Wholewheat pasta contains more fibre than regular white pasta, helping to keep the dish more filling and balanced.
If you make this recipe, please be sure to leave a review and rating below! To see more recipes, follow along on Instagram, Facebook or Tik Tok!
This post may contain affiliate links, which means that I make a small commission off items you purchase at no additional cost to you.
