Best Creamy Asparagus And Peas Pasta Recipes

CREAMY ASPARAGUS AND PEAS PASTA

Creamy Asparagus and Peas Pasta image

This recipe is inspired by both Jaime Oliver's Creamy Shells and Peas recipe and a local restaurant's version. However, I've never been tempted to make Jaime's; I'm sure it tastes awesome but I decided to tweak it to my heart's content. Mine is very fast to make and very fresh tasting.

Provided by Judy

Categories Meat and Poultry Recipes Pork

Time 50m

Yield 6

Number Of Ingredients 9

Ingredients

5 slices bacon, cut into 1/2-inch pieces
1 pound fresh asparagus, trimmed and cut into 1-inch pieces
½ pound fresh peas
1 onion, chopped
½ lemon, juiced
salt and ground black pepper to taste
1 pound fresh fettuccine pasta
3 tablespoons heavy cream
5 ounces shredded Italian three-cheese blend

Steps:

Place bacon in a large saucepan and cook over medium-high heat until bacon is evenly browned, about 10 minutes. Stir occasionally while cooking. Drain the bacon grease from the pan, and transfer bacon to a paper towel-lined plate.
Bring a large pot of water to a boil and stir in asparagus and peas; stir occasionally and cook until the vegetables are slightly softened but still bright green, about 5 minutes. Drain and set aside.
Cook and stir onion until translucent over medium heat in the same pan as bacon, about 5 minutes; stir in asparagus, peas, and bacon pieces.
Squeeze lemon juice over the asparagus mixture; season with salt and black pepper.
Bring a large pot of salted water to a boil and stir in the fettuccine; cook, stirring often, until fettuccine are tender, about 5 minutes. Drain well.
Stir hot fettuccine into the pan with asparagus mixture over medium-low heat and toss gently to combine.
Stir in cream and bring mixture to a simmer.
Sprinkle cheese blend over the mixture and allow to stand until the cheese melts, about 5 minutes; stir cheese lightly into the fettuccine and vegetables to serve.

Nutrition Facts : Calories 423.2 calories, Carbohydrate 54.6 g, Cholesterol 91.1 mg, Fat 14 g, Fiber 6.8 g, Protein 20.8 g, SaturatedFat 7 g, Sodium 435.2 mg, Sugar 5.1 g

CREAMY RACCHETTE PASTA WITH ASPARAGUS AND PEAS

Creamy Racchette Pasta with Asparagus and Peas image

This racchette pasta recipe, adapted from the "Everyday Food" cookbook, is a delicious dinner dish.

Provided by Martha Stewart

Categories Food & Cooking Ingredients Pasta and Grains

Number Of Ingredients 8

Ingredients

1/4 cup pine nuts
Coarse salt and freshly ground pepper
1 pound racchette (racket-shaped) pasta
2 bunches asparagus, trimmed, halved lengthwise, and cut crosswise into thirds
1 cup frozen peas, thawed
4 ounces creamy goat cheese, broken into pieces
1 tablespoon fresh lemon zest
2 tablespoons snipped fresh dill leaves

Steps:

In a small skillet over medium heat, toast the pine nuts, stirring often, until golden, 2 to 3 minutes.
In a large pot of boiling salted water, cook pasta until al dente, according to the package instructions, add the asparagus during the last 2 1/2 minutes of cooking and the peas during the last 30 seconds of cooking. Reserve 1 cup of the pasta water; drain.
Return pasta, asparagus, peas, and reserved pasta water to pot. Toss with goat cheese, lemon zest, dill, and toasted pine nuts. Season with salt and pepper; serve immediately.