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Bright and Fresh Pea and Asparagus Pasta Dish

Pea and Asparagus Pasta made approachable with clear cues, pantry staples, and flexible swaps.
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Ingredients Method

Ingredients
  

  • 12 oz. pasta fettuccine or linguine
  • 1 cup fresh peas or frozen, thawed
  • 1 bunch asparagus about 1 lb, trimmed and cut into bite-sized pieces
  • 2 tablespoons olive oil
  • 2 garlic cloves minced
  • 1 cup heavy cream
  • 1/2 cup grated Parmesan cheese
  • Salt and pepper to taste
  • 1 tablespoon lemon juice freshly squeezed
  • Fresh basil or parsley for garnish

Method
 

  1. Cook pasta according to package instructions.
  2. While the pasta cooks, heat olive oil in a large skillet over medium heat.
  3. Add minced garlic and asparagus pieces to the skillet, cooking for about 3-5 minutes.
  4. Stir in the peas and heavy cream, bringing the mixture to a gentle simmer.
  5. Mix in the grated Parmesan cheese, salt, and pepper.
  6. Combine cooked pasta with the sauce in the skillet.
  7. Finish with lemon juice and garnish with fresh herbs.
  8. Serve immediately and enjoy.