Spaghetti with pea cream, asparagus and mussels

Name: Spaghetti with pea cream, asparagus and mussels
Prep time: 30 min
Cook time: 25 min
Total time: 55 min
Yield: 4
Ingredients: Spaghetti 11.3 oz; Mussels (already cleaned) 2.2 lbs; Garlic 1 clove; Fresh chili pepper 1; Extra virgin olive oil to taste; Peas 1.4 cups; Water 0.4 cup; Fine salt to taste; Asparagus (to clean) 7 oz; Garlic 1 clove; Extra virgin olive oil to taste

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Lactose Free

Difficulty: Average
Prep time: 30 min
Cook time: 25 min
Serving: 4
Cost: Average

PRESENTATION

Spaghetti with pea cream, asparagus, and mussels is the kind of dish that just shows why spring is so great for food. Really, it’s a season that brings out the best flavors. The way the tender asparagus blends with the velvety pea cream makes every bite feel, well, special. Especially when you get that pop of sweet, fresh flavor from the peas. And mussels? They give it that unmistakable taste of the sea—a bit briny, a little intense, totally Mediterranean. Seriously good. It’s a classic combo in Italian coastal towns, where folks are proud of turning super simple ingredients into something that feels a bit fancy without being complicated.

This spaghetti with pea cream perfectly balances freshness and texture, especially when you get a little crunch from the asparagus right next to that creamy sauce. Each forkful is an encounter of textures and scents, with mussels taking center stage. But you know, the veggies make sure things don’t get too heavy.

Picture eating a bowl of this asparagus and mussels recipe at a seaside trattoria in Italy. And look, there's real pride in using what's in season—peas and asparagus everywhere in spring—and you’ll taste the difference in this seafood pasta with asparagus and peas. The pea cream makes it super moist and silky, while the asparagus brings a crisp bite that just wakes up the dish. Even if you usually go for tomato-based sauces, this is a refreshing change: lighter, a bit sweet from the peas, and with that fresh taste that screams spring.

Folks who love a good creamy mussel pasta with asparagus say it’s one of the best ways to show off local seafood without hiding its flavor. You don’t need much—just good pasta, some really really fresh veggies, and mussels that taste like the ocean. For anyone who’s into healthy spring pasta or wants an easy seafood pasta recipe that actually feels special, this one checks all the boxes. One bowl, and you’re kinda transported to the beautiful Mediterranean coast, even if you’re just eating at home. Pretty simple.

INGREDIENTS

Spaghetti 11.3 oz (320 g)

Mussels 2.2 lbs (1 kg) - (already cleaned)

Garlic 1 clove

Fresh chili pepper 1

Extra virgin olive oil to taste

for the pea cream: Peas 1.4 cups (200 g); Water 0.4 cup (100 g); Fine salt to taste

for the asparagus: Asparagus 7 oz (200 g) - (to clean); Garlic 1 clove; Extra virgin olive oil to taste

Preparation

How to prepare Spaghetti with pea cream, asparagus and mussels

To prepare spaghetti with pea cream, asparagus, and mussels, start with the pea cream: shell the peas 1, then blanch them in salted boiling water for 2 minutes 2 3.

Drain the peas and immediately transfer them into ice water to stop the cooking and keep the color vibrant 4. Pour them into a jug 5 and add water 6.

Salt 7 and blend 8 until smooth and velvety 9. Set aside the pea cream.

In a pan, heat a drizzle of oil with a clove of garlic and a piece of fresh chili 10. Add the cleaned mussels 11, raise the heat, cover with a lid 12, and cook for about 5 minutes.

When the mussels are all opened 13, shell them and set aside 14. Now cut the asparagus into thin rings 15, after removing the toughest part of the stalk, and split the tips in half.

In a pan, heat another drizzle of oil with a clove of garlic 16, then add the asparagus 17 and cook over medium heat for about 5 minutes. Meanwhile, cook the spaghetti in plenty of salted water 18, draining them a couple of minutes before the end of cooking.

Pour a couple of ladles of pasta water into the pan 19, then drain the spaghetti here 20 and bring to cooking. Off the heat, add the pea cream 21.

Add the shelled mussels 22 and a drizzle of oil to mix. Stir well 23 and serve the spaghetti with pea cream, asparagus, and mussels immediately 34!

Storage

We recommend consuming the spaghetti with pea cream, asparagus, and mussels immediately.

Tip

If you want to vary the recipe, you can try replacing the pea cream with a delicious fava bean cream and use artichokes instead of asparagus: a tasty and seasonal alternative!

For the translation of some texts, artificial intelligence tools may have been used.