Description
Spring Pea and Asparagus Pasta is a vibrant celebration of spring’s freshest flavors. This delightful dish features al dente pasta enveloped in a creamy sauce, complemented by tender asparagus and sweet peas. Perfect for family gatherings or cozy nights in, this recipe is not only visually stunning but also quick and easy to prepare, making it an ideal choice for any occasion.
Ingredients
Scale
- 8 oz fettuccine or linguine
- 1 cup fresh asparagus, cut into bite-sized pieces
- 1 cup sweet peas (fresh or frozen)
- 3 cloves garlic, minced
- 1 cup heavy cream
- ½ cup grated Parmesan cheese
- Juice of 1 lemon
- 2 tbsp olive oil
- Salt and pepper to taste
Instructions
- 1. Boil the Pasta: In a large pot of salted water, cook pasta according to package instructions until al dente. Reserve 1 cup of pasta water before draining.
- 2. Prep the Veggies: While the pasta cooks, snap off woody ends from asparagus and shell fresh peas if using.
- 3. Sauté Aromatics: In a skillet over medium heat, heat olive oil. Add minced garlic and sauté until fragrant.
- 4. Add Veggies: Stir in asparagus and cook for 3-4 minutes until tender-crisp. Add peas and cook for an additional 2 minutes.
- 5. Create the Sauce: Pour in heavy cream and add grated Parmesan cheese until melted. Stir in lemon juice; if too thick, add reserved pasta water.
- 6. Combine Everything: Toss drained pasta with the sautéed veggies and sauce until well coated. Serve hot with extra Parmesan.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main
- Method: Boiling/Sautéing
- Cuisine: Italian
Nutrition
- Serving Size: 1 plate (250g)
- Calories: 480
- Sugar: 6g
- Sodium: 350mg
- Fat: 26g
- Saturated Fat: 15g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 4g
- Protein: 14g
- Cholesterol: 70mg