Creamy Asparagus and Peas Pasta Recipe Reviews - Allrecipes.com (Pg. 2)
Photo by Christina
Reviewed: Mar. 5, 2012
I made this for Recipe Group and I guess I'm in the minority here, but while this was ok, it wasn't great for us...I ended up roasting my asparagus b/c we love it that way. I used more of everything called for, but felt that it still lacked in the flavor department. I did add in some parm. cheese, which made it a little tastier. I also used bowtie pasta in place of the fettuccine. I don't know, for us it was just bland. I'm still glad I got to try this recipe...Thanks for sharing.
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Photo by Christina

Cooking Level: Intermediate

Living In: Pittsburgh, Pennsylvania, USA
Reviewed: Mar. 3, 2012
Delish....as for Marybeths link , it is incorrect.
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Photo by Leslie Hays-Mills

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Reviewed: Feb. 29, 2012
This was good and would make it again! I didn't blanch the veggies - added the stem pieces with the onion along with some garlic and lemon zest to up the lemon flavor, and then added the tips and peas near end just to eat through. I also followed bn's advice and added the bacon at the end so it stayed crisp. For company, I'd blanch the stem pieces to keep them greener.
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Photo by Allrecipes

Cooking Level: Intermediate

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Photo by Baking Nana
Reviewed: Feb. 26, 2012
Wow - I am honored to be the first review and first picture of this recipe. This is a taste of Spring. Please excuse the long review. This is a keeper for sure and very forgiving. First, use either 1/2 lb pasta or double the sauce. If you can get fresh peas you are blessed. (I did manage to score fresh peas) If you don't have fresh peas, use frozen but do not blanch them with the asparagus. Which brings me to blanching. I brought a large pot of water to a boil - added salt and added the peas - scooped them out and into ice water - then added the asparagus except for the tips - cooked those to bright green and into the cold water. Cook the pasta in the same water that was used to blanch the vegetables. I cooked the bacon - removed and de-glazed the pan with the lemon juice - which wasn't enough so I added 1/4 cup white wine to de-glaze (you could also use pasta water or more lemon juice or both) I did not add the bacon back in as I don't like soggy bacon. Add the vegetables and the tips of the asparagus. Add the cooked pasta - straight from the pot with some of the pasta water. Add the cream - then add the bacon just before serving. Delicious!
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Photo by Baking Nana

Cooking Level: Expert

Living In: Corona, California, USA

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