Best Fettuccine With Asparagus And Peas Recipes

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PASTA WITH ASPARAGUS AND PEAS



Pasta with Asparagus and Peas image

Provided by Food Network

Categories     main-dish

Time 35m

Yield 6 servings

Number Of Ingredients 8

1 pound penne rigate
1 bunch asparagus, cut into 2-inch pieces
2 cups fresh shelled peas
1 clove garlic, minced
1/4 cup loosely packed, freshly grated Parmesan
1 teaspoon olive oil
2 tablespoons fresh, chopped oregano
Salt and freshly ground black pepper

Steps:

  • Place penne in a large pot of rapidly boiling, salted water. When pasta is about 2 minutes from being done, add the asparagus and peas and cook for 2 to 3 minutes or until the pasta and asparagus are cooked. Reserve 1 cup of cooking liquid. Drain pasta and return to the pot. Place the pot over low heat.
  • To the pasta and veggies, add only as much water as is necessary to create a nice "sauce". Cook for 1 minute, stirring constantly. Remove from the heat and add the garlic, cheese, olive oil, and oregano and toss to combine. Taste and season with salt and pepper. Serve immediately.

Nutrition Facts : Calories 334.1 calorie, Fat 3.7 grams, SaturatedFat 1 grams, Carbohydrate 55.7 grams, Fiber 11.8 grams, Protein 18 grams

FETTUCCINE WITH ASPARAGUS AND PEAS



FETTUCCINE WITH ASPARAGUS AND PEAS image

This dish is a quick and healthy meal for those busy workdays and it's all done on the stovetop. Recipe & photo: tasteofhome.com

Provided by Ellen Bales

Categories     Pasta

Time 30m

Number Of Ingredients 12

8 oz uncooked fettuccine
2 medium leeks, white portion only, sliced
1 Tbsp olive oil
1 lb fresh asparagus, trimmed and cut into 1-inch pieces
2 clove garlic, minced
1 c frozen peas, thawed
1/2 tsp salt
1/4 tsp pepper
1/2 c part-skim ricotta cheese
1/4 c plus 6 teaspoons grated parmesan cheese, divided
2 Tbsp lemon juice
1 Tbsp grated lemon peel

Steps:

  • 1. Cook fettuccine according to package directions. Meanwhile, in a large nonstick skillet coated with cooking spray, saute leeks in oil for 1 minute. Add asparagus and garlic; saute until asparagus is crisp-tender. Stir in the peas, salt and pepper.
  • 2. Drain fettuccine, reserving 1/2 cup cooking liquid. Place ricotta cheese in a small bowl; whisk in reserved cooking liquid. Whisk in 1/4 cup Parmesan cheese, lemon juice and peel. Add to the skillet; heat through.
  • 3. Add fettuccine; toss to coat. Sprinkle with remaining Parmesan cheese; serve while hot.

FUSILLI WITH LEMON CREAM SAUCE, ASPARAGUS, AND PEAS



Fusilli With Lemon Cream Sauce, Asparagus, and Peas image

From Cooking Light, August 2007. This is a pretty fresh pasta dish that can be on the table in a flash.

Provided by IngridH

Categories     One Dish Meal

Time 20m

Yield 4 serving(s)

Number Of Ingredients 12

8 ounces fusilli
1/2 lb asparagus, sliced
1 cup peas (frozen work great, thaw before using)
1 tablespoon butter
1 garlic clove, minced
1 cup vegetable broth
1 teaspoon cornstarch
1/3 cup heavy cream
3 tablespoons lemon juice
1/2 teaspoon salt
1/4 teaspoon black pepper
1 dash cayenne pepper (to taste)

Steps:

  • Cook pasta until al dente, adding the asparagus for the last minute of cooking time.
  • Place the peas in a colander, then drain the pasta and asparagus over the top of them (this will just heat the peas without overcooking them).
  • In a skillet, melt the butter over medium heat.
  • Add the garlic and cook for 1 minute.
  • Combine broth and cornstarch, add to pan and bring to a boil.
  • Cook, stirring, until broth starts to thicken, about 1 minute.
  • Remove from heat and add cream, juice, salt, and peppers.
  • Stir to combine.
  • Add pasta and vegetables to the sauce, tossing gently to coat.
  • Serve immediately.

Nutrition Facts : Calories 358, Fat 11.3, SaturatedFat 6.6, Cholesterol 34.8, Sodium 336.5, Carbohydrate 53.5, Fiber 5.3, Sugar 5, Protein 11.5

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

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

ORECCHIETTE WITH ASPARAGUS AND PEAS



Orecchiette with Asparagus and Peas image

Provided by Food Network

Categories     main-dish

Time 35m

Yield 6 servings

Number Of Ingredients 10

1 teaspoon kosher salt, plus more for the pasta water
1/4 cup extra-virgin olive oil, plus more for drizzling
4 cloves garlic, thinly sliced
1 large bunch medium-thick asparagus (about 1 pound), peeled and cut into 1-inch pieces
1 pound orecchiette
One 10-ounce box frozen peas, thawed, or fresh shelled peas
1 bunch scallions, white and green parts, chopped (about 1 cup)
1/4 cup chopped fresh Italian parsley
1 cup grated Grana Padano cheese
Pea tendrils, for garnish

Steps:

  • Bring a large pot of salted water to boil for the pasta. Add the olive oil to a large skillet over medium heat. When the oil is hot, add the garlic and let it sizzle a minute. Add the asparagus and toss to coat in the oil. Cook and toss until the asparagus just begins to soften, about 5 minutes (add a splash of pasta water if the garlic is in danger of burning). Cover with a lid.
  • Uncover the asparagus, and at the same time add the orecchiette to the pasta water. Add the peas to the asparagus and season with the salt. Toss to combine and cook 2 to 3 minutes. Add the scallions, stir, and add 1 1/2 cups of pasta water. Bring to a boil and cook until reduced by about half, 3 to 4 minutes.
  • When the pasta is al dente, remove with a spider directly to the sauce. Add the parsley, drizzle with some olive oil, and toss to coat the pasta in the sauce, adding a little pasta water if it seems dry. Remove the skillet from the heat, sprinkle with the grated cheese, toss, garnish with pea tendrils and serve.

FETTUCCINE ALFREDO WITH ASPARAGUS



Fettuccine Alfredo With Asparagus image

From Food and Wine...Ready to go at a moment's notice, this asparagus-embellished classic is not only creamy, quick and delicious, but it dirties only one pot.

Provided by Thea

Categories     Vegetable

Time 25m

Yield 4 serving(s)

Number Of Ingredients 8

1 lb asparagus
3/4 lb fettuccine
4 tablespoons butter, cut into pieces
1 cup heavy cream
1 pinch grated nutmeg
3/4 teaspoon salt
1/8 teaspoon fresh ground black pepper
1/2 cup grated parmesan cheese, plus more for serving

Steps:

  • Snap the tough ends off the asparagus and discard them. Cut the asparagus spears into 1-inch pieces. In a large pot of boiling, salted water, cook the fettuccine until almost done, about 8 minutes. Add the asparagus; cook until it and the pasta are just done, about 4 minutes longer.
  • Drain the pasta and asparagus. Toss with the butter, cream, nutmeg, salt, pepper and Parmesan. Serve with additional Parmesan.
  • VARIATIONS.
  • Fettuccine Alfredo: Eliminate the asparagus.
  • Fettuccine Alfredo with Ham and Peas: Eliminate the asparagus. Add 1 cup frozen peas to the pasta during the last 2 minutes of cooking. Toss 1/4 pound of deli ham, cut into matchstick strips, with the remaining ingredients.
  • Fettuccine Alfredo with Fresh Mixed Herbs: Eliminate the asparagus. Toss in 3 tablespoons of chopped fresh herbs, such as basil, parsley, and/or chives, at the end.
  • Fettuccine Alfredo with Parsley and Sage: Eliminate the asparagus. Toss in 2 tablespoons chopped fresh parsley and 1/2 teaspoon dried sage at the end.
  • Wine Recommendation: A forcefully acidic white wine is a natural with asparagus and will pierce the richness of the sauce. Try one of the sauvignon blancs from New Zealand or a vernaccia from Italy.

Nutrition Facts : Calories 714.6, Fat 41.2, SaturatedFat 24.2, Cholesterol 194.9, Sodium 785, Carbohydrate 67.8, Fiber 5.1, Sugar 3.3, Protein 21

FETTUCCINE WITH ASPARAGUS



Fettuccine With Asparagus image

Finding a 30-minute dish that's elegant enough for a dinner party is no simple task, but this warm-weather pasta is one to fit the bill. It is gleefully easy to put together. Just toss slices of blanched asparagus with a tangle of cooked fettuccine slicked with butter. Shower with grated Parmesan and serve.

Provided by Pierre Franey

Categories     dinner, pastas, main course

Time 25m

Yield 4 servings

Number Of Ingredients 7

6 fresh asparagus spears, about 1/2 pound
10 ounces fresh fettuccine or 3/4 pound dried fettuccine
2 tablespoons butter
1/8 teaspoon freshly grated nutmeg
2 tablespoons finely chopped fresh basil or parsley
1/2 cup freshly grated Parmesan cheese
Freshly ground pepper and salt to taste

Steps:

  • Bring a large pot of salted water to boil.
  • Cut off tough ends of asparagus spears. Cut each on the bias into 1-inch lengths. There should be about 1 1/2 cups. Rinse well and drain.
  • Add the asparagus to the boiling water and cook about 2 minutes. Remove asparagus with a slotted spoon and set aside.
  • Drop the fettuccine into salted boiling water. Let cook to desired degree of doneness (cooking time will range from about 2 to 2 1/2 minutes for fresh pasta to 9 minutes or more for dried). Reserve 2 tablespoons cooking water. Drain the pasta.
  • Heat the butter in the pot in which the pasta was cooked. Add the asparagus pieces and the fettuccine. Add salt, pepper and nutmeg. Add the reserved 2 tablespoons of cooking water and basil. Toss to blend. Serve hot with Parmesan cheese on the side.

Nutrition Facts : @context http, Calories 324, UnsaturatedFat 4 grams, Carbohydrate 42 grams, Fat 11 grams, Fiber 1 gram, Protein 14 grams, SaturatedFat 6 grams, Sodium 350 milligrams, Sugar 1 gram, TransFat 0 grams

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