Spaghetti with Asparagus, Kalamata Olives and Peas


This is one of those dishes that was a result of opening up the refrigerator, seeing what was available to cook, and going with the flow. It may seam kind of odd to combine these ingredients together, but honestly, it works. It is a very quick and easy dish that gives you a clean earthy flavor from the asparagus, sweetness from the peas and a bright briny bite (say that 3 times fast!) from the kalamata olives. Of course like most of my pasta dishes, it all starts with some garlic and onion, a splash of white wine and finished with a little parmesan cheese. This dish is a hit at my house, and I make it quite often. If you aren’t a fan of asparagus (I can’t imagine why) you can add whatever vegetables you like. I love this because it is a nice change from a red sauce based or heavier creamy pasta. It is always good to lighten things up a bit. Just open up the refrigerator and cupboards and get creative! What are some of your pasta ideas? I’d love to hear them too!


Start off by slicing the onion and kalamata olives, mincing the garlic, and cutting the asparagus into manageable bite sized pieces.


In a large saute pan over medium high heat, heat the olive oil and soften the onions and garlic.


Once the onions and garlic are softened, add the cut asparagus. Meanwhile, add the spaghetti to a pot of boiling, salted water and cook to al dente. Save about a cup of the pasta cooking water for a little later.


Next add the frozen peas and saute for a couple of minutes to warm them. Now you can add a little white wine and reduce it down for a about 5 minutes.


Add the sliced kalamata olives, and toss in the cooked spaghetti and parmesan cheese. If you need to loosen up the sauce a bit, add a little of the pasta cooking water, a little at a time until you reach your desired consistency. Season well with salt and pepper to taste. Enjoy!!


Spaghetti with Asparagus, Kalamata Olives and Peas ( Yields: 2 Servings )


8 oz Spaghetti

1-2 Tbs Olive Oil

2 Cloves Garlic, minced

1/2 Medium Onion, sliced

3/4 lb Fresh Asparagus, large dice

1/2 c Frozen Peas

1/8 c White Wine

1/2 c Kalamata Olives, pitted and sliced

1/4 c Parmesan Cheese, grated

Kosher Salt and Pepper to taste


1. In a large saute pan over medium-high heat, heat the olive oil and saute the onions and garlic until soft.

2. Add the cut asparagus and cook for 2 minutes. Add the frozen peas and white wine, and saute together for 5 minutes. Meanwhile, cook the pasta in a large pot of salted boiling water until al dente. Reserve a cup of pasta cooking water before draining the pasta.

3. Toss the cooked pasta water with the sauce, add the kalamata olives,  parmesan cheese, and if needed, a little of the pasta cooking water to loosen the sauce and coat the pasta. Cook all together for one more minute to blend all the flavors. Season with salt and pepper to taste. Enjoy!



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