Bursting with the fresh flavors of spring! This dish comes from the recipe book of our chef Chuck Smith.  It’s got new potatoes, asparagus, snap peas, and mint for a deliciously light meal!


Pasta with Spring Veggies

  • Author: Chuck Smith
  • Category: Main Dish


  • 1 ½ pounds new potatoes, scrubbed and cut into 1” cubes
  • 1 bunch (about ¾ lb) asparagus, cut into ½” slices
  • 1 pint snap peas, cut into ½” slices
  • 3 Tbs mint, finely sliced
  • 12 oz pasta
  • 1 Tbs butter
  • ½ Tbs salt
  • 1 clove garlic, minced
  • ¼ cup extra virgin olive oil


  1. Boil potatoes until cooked but not mushy. In a separate pot, steam the peas and asparagus together until just tender and bright green. Set these aside.
  2. Cook the pasta. Drain and toss with the veggies, oil, butter, raw garlic, mint, and salt. Taste and add more salt if desired (add enough so that the flavors “pop.”)
  3. Top with your favorite grated cheese if you’d like, and serve!

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