Pea, asparagus, and spring herb pasta from Keys to the Kitchen: The Essential Reference for Becoming a More Accomplished, Adventurous Cook by Aida Mollenkamp

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • moniquerose on December 05, 2013

    Made this for dinner using the stated ingredients and mint as our herb. Used the amount of each ingredient specified, but still felt that the pasta:vegetable ratio was really unbalanced. Used a mature, fruity semi-hard cheese (can't recall the name right now). It was nice, and I would use it again instead of Parmigiano but next time add more, especially when reheating as the dish became quite bland the next day - it lost all that lovely lemony flavour as well as the cheese.

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