Creamy Asparagus And Peas Pasta
The gremolata topping (a chopped herb.
Recipe Summary Creamy Asparagus And Peas Pasta
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.Ingredients | Green Pea Pasta Nutrition5 slices bacon, cut into 1/2-inch pieces1 pound fresh asparagus, trimmed and cut into 1-inch pieces½ pound fresh peas1 onion, chopped½ lemon, juicedsalt and ground black pepper to taste1 pound fresh fettuccine pasta3 tablespoons heavy cream5 ounces shredded Italian three-cheese blendDirectionsPlace 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.Info | Green Pea Pasta Nutritionprep:
20 mins
cook:
30 mins
total:
50 mins
Servings:
6
Yield:
6 servings
TAG : Creamy Asparagus And Peas PastaMeat and Poultry Recipes, Pork,
