Creamy Asparagus and Peas Pasta

Creamy Asparagus and Peas Pasta

Judy

"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."
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Ingredients

50 m servings 423 cals
Serving size has been adjusted!
Original recipe yields 6 servings

Nutrition

  • Calories:
  • 423 kcal
  • 21%
  • Fat:
  • 14 g
  • 22%
  • Carbs:
  • 54.6g
  • 18%
  • Protein:
  • 20.8 g
  • 42%
  • Cholesterol:
  • 91 mg
  • 30%
  • Sodium:
  • 435 mg
  • 17%

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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Directions

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  • Prep

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  1. 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.
  2. 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.
  3. 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.
  4. Squeeze lemon juice over the asparagus mixture; season with salt and black pepper.
  5. 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.
  6. Stir hot fettuccine into the pan with asparagus mixture over medium-low heat and toss gently to combine.
  7. Stir in cream and bring mixture to a simmer.
  8. 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.

Footnotes

  • Tip
  • Aluminum foil helps keep food moist, ensures it cooks evenly, keeps leftovers fresh, and makes clean-up easy.

Reviews

Read all reviews 15
  1. 16 Ratings

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Most helpful positive review

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...

Most helpful critical review

Recipe Group Selection: 03, March '12 We enjoyed the ingredients in this pasta dish, but it lacked flavor. We thought it needed more of the sauce and maybe a few more spices. We are having t...

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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...

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 a...

Recipe Group Selection: 03, March '12 We enjoyed the ingredients in this pasta dish, but it lacked flavor. We thought it needed more of the sauce and maybe a few more spices. We are having t...

This was quite good- I made it for Recipe Group. I did need to make a few changes, based on what I had. I did not have fresh pasta, so I used dried, and frozen peas instead of fresh. Also, I did...

Recipe Group selection 3/3/12. I omitted the bacon so we could eat this on Friday in Lent, so I knew I needed to add a bit of flavor back in. I did this by sauteing my peas and asparagus in EV...

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 every...

We all liked this - especially my 2 year old. I only used 1/2 lb of fettuccine & asparagus but put a lot more cream in the sauce (next time I want to try using some of the pasta water instead o...

Really liked this. I didn't blanch the veggies- only cooked in the saucepan. Also, I had 3 tomatoes to use up so I threw them in. This Resulted in a yummy tomato cream sauce.

Pretty good starter recipe. I had cooked spaghetti and cooked bacon on hand, so I crisped up the bacon, removed it, sauteed the onions, some garlic and the asparagus in the grease, added a chopp...

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