One-pan pea, lemon and asparagus pasta from The Modern Cook's Year: Over 250 Vibrant Vegetable Recipes to See You Through the Seasons (page 194) by Anna Jones

  • basil
  • lemons
  • Show all ingredients...

  • EYB Comments

    Can substitute watercress or spinach for sorrel, linguine pasta for spaghetti pasta, and mint for basil.

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Notes about this recipe

  • Eat Your Books

    Can substitute watercress or spinach for sorrel, linguine pasta for spaghetti pasta, and mint for basil.

  • katmagdunn on May 06, 2026

    This was an absolute hit. I often make her pasta al limone and this is the same recipe but with veg… I took advice here and added the asparagus a little later, plus wild garlic stirred in at the end. It does use a huge quantity of olive oil, and I wonder if that could be cut down a bit…

  • GardenCook12 on April 29, 2026

    Tasty but the asparagus goes in far too soon and gets overcooked! I’d add it towards the 5/6 minute mark to avoid squashy stalks.

  • danielis on March 06, 2018

    This was so easy and so delicious. I used baby spinach instead of sorrel and it worked perfectly and the fresh herbs are really great in it, making it feel light and not a heavy pasta dish. One of the tastier one-pan-pasta I've made! Is now a regular at home AND only one pan to wash up! Brilliant!

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Reviews about this recipe

  • Salt Sugar and I

    It's a one pan recipe so it'll be the easiest washing up you'll do all week, it's pasta so we're winning already and it's full of fresh herbs and lemon zest which are a great combination together.

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