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Pasta serving bowl with fettuccine with peas and asparagus. Metal serving utensil to the right. A small serving bowl of fettuccine with peas and asparagus peeking from the top left corner. Some cut up asparagus between the serving bowl the single serving bowl. And a small wooden bowl with parmesan.

Fettuccine with Peas and Asparagus

Wonderful spring pasta dish. Adapted from Bon Appetit.
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Prep Time 20 minutes
Cook Time 20 minutes
Total Time 40 minutes
Course First Course
Cuisine Italian
Servings 6
Calories 491 kcal

Ingredients
  

  • 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. 
Keyword pasta, vegetarian