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Fettuccine with Peas and Asparagus

Wonderful spring pasta dish. Adapted from Bon Appetit.

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Prep Time 20 minutes mins

Cook Time 20 minutes mins

Total Time 40 minutes mins

Course First Course

Cuisine Italian

Servings 6

Calories 491 kcal

Ingredients

  

1x2x3x

• 16 oz fettuccine or penne
• 1 lb asparagus, trimmed, cut into 1 inch pieces
• 1 cup peas, fresh and shelled or frozen
• 1 bunch green onions, sliced separate green from white/light green parts
• 2 cloves garlic, pressed
• 1/2 cup Parmesan cheese, finely grated
• 1/3 cup heavy cream
• 4 Tbsp olive oil, extra virgin, divided
• 3 Tbsp lemon juice
• 1 Tbsp lemon peel, finely grated
• ¼ cup parsley, finely chopped, divided
• ¼ cup basil, sliced thin

Instructions

 

• Cook pasta in pot of boiling salted water until tender but firm to the bite. Drain reserving ½ cup of the cooking liquid. Return pasta to pot.
• In a large skillet, sauté asparagus in 1 Tbsp olive oil for about 3 minutes. Add peas, white and pale green parts of the green onions, and garlic; sauté until vegetables are tender. Remove from heat.
• Add vegetable mixture, ¼ cup of the cooking liquid, dark green parts of the green onions, Parmesan, cream, 3 Tbsp olive oil, lemon juice, lemon peel, half of the parsley and half of the basil to the pan with the pasta. Toss to rewarm everything as well as cook off a bit of liquid. Add more pasta water if needed. Season with salt and black pepper. Transfer to bowl and garnish with remaining parsley and basil. Serve immediately.

Notes

Anytime you make a pasta with a cream sauce, it needs to be served immediately, otherwise the sauce will thicken too much. 

Nutrition

Serving: 1gCalories: 491kcalCarbohydrates: 62gProtein: 17gFat: 20gSaturated Fat: 7gPolyunsaturated Fat: 2gMonounsaturated Fat: 10gTrans Fat: 0.05gCholesterol: 84mgSodium: 158mgPotassium: 458mgFiber: 6gSugar: 5gVitamin A: 1367IUVitamin C: 23mgCalcium: 170mgIron: 4mg

Keyword pasta, vegetarian

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