I found this amazing looking recipe while perusing other vegan/vegetarian blogs: Spring Green Lemon & Basil Pasta from Love & Lemons.
All I had on hand was mint, so I tweaked the recipe to fit what I had in stock. It turned out great, super light and fresh with the lemon and unexpected brightness of the mint.
Recipe adapted from Love & Lemons
Spring Asparagus and Snap Pea Pasta with Mint
1/2 pound pasta, I used quinoa spaghetti
1/4 cup, plus 1 tablespoon olive oil
2 tbs. onion, finely chopped
1 garlic clove, minced
1 bunch chopped asparagus, tender parts only
1 cup snap peas, trimmed and chopped
small handful of mint (about 1/4 cup), chopped
juice and zest of 1 lemon
pinches of salt and pepper
pinch of red pepper flakes (optional)
grated parmesan cheese to go on top (optional)
Make a lemon oil, by pouring 1/4 cup olive oil into a small bowl with the zest of the lemon. Set aside.
Cook pasta until just short of al dente. Drain and add to a large bowl.
Steam asparagus and snap peas, by method of choice, until tender.
In a small skillet, heat 1 tbs. olive oil, add chopped onion and garlic and cook until onion is translucent (careful not to burn the garlic), about 1-2 minutes.
Strain zest out of your reserved lemon oil (or leave it in if you want this extra lemon-ey). Pour lemon oil and lemon juice (from the lemon you previously zested) over the pasta and toss everything again. Add the onions and garlic, asparagus and snap peas, salt and pepper. Toss to combine. Toss in mint. Taste and adjust seasonings one final time, if necessary.
Finish with grated cheese and red pepper flake (both optional).