Best 2 Creamy Asparagus And Peas Pasta Recipes

Welcome to the world of culinary delight, where flavors dance on your palate and aromas embrace your senses. In this article, we embark on a culinary journey to discover the best recipe for "Creamy Asparagus and Peas Pasta" - a dish that embodies elegance, simplicity, and sheer deliciousness. Prepare to tantalize your taste buds as we delve into a world of creamy sauces, crisp vegetables, and perfectly cooked pasta, all coming together in perfect harmony. Let's ignite your passion for cooking and embark on a culinary adventure that will leave you craving for more.

Here are our top 2 tried and tested recipes!

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

Ingredients

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

CREAMY RACCHETTE PASTA WITH ASPARAGUS AND PEAS

Creamy Racchette Pasta with Asparagus and Peas image

This racchette pasta recipe, adapted from the "Everyday Food" cookbook, is a delicious dinner dish.

Provided by Martha Stewart

Categories Food & Cooking Ingredients Pasta and Grains

Number Of Ingredients 8

Ingredients

1/4 cup pine nuts
Coarse salt and freshly ground pepper
1 pound racchette (racket-shaped) pasta
2 bunches asparagus, trimmed, halved lengthwise, and cut crosswise into thirds
1 cup frozen peas, thawed
4 ounces creamy goat cheese, broken into pieces
1 tablespoon fresh lemon zest
2 tablespoons snipped fresh dill leaves

Steps:

In a small skillet over medium heat, toast the pine nuts, stirring often, until golden, 2 to 3 minutes.
In a large pot of boiling salted water, cook pasta until al dente, according to the package instructions, add the asparagus during the last 2 1/2 minutes of cooking and the peas during the last 30 seconds of cooking. Reserve 1 cup of the pasta water; drain.
Return pasta, asparagus, peas, and reserved pasta water to pot. Toss with goat cheese, lemon zest, dill, and toasted pine nuts. Season with salt and pepper; serve immediately.

Tips:

Use fresh asparagus and peas. Fresh vegetables have the best flavor and texture. If you can't find fresh asparagus, you can use frozen asparagus that has been thawed and drained.
Cook the asparagus and peas separately. This will help to prevent the asparagus from overcooking and becoming mushy. Cook the asparagus for 3-4 minutes, or until it is tender but still crisp. Cook the peas for 2-3 minutes, or until they are tender.
Use a good quality pasta. A good quality pasta will hold its shape and won't become mushy. Look for a pasta that is made from durum wheat.
Don't overcook the pasta. Cook the pasta according to the package directions. Overcooked pasta will be mushy and unappetizing.
Use a flavorful sauce. The sauce is what brings all the flavors of the dish together. Use a sauce that is creamy, flavorful, and has a rich flavor.
Add some fresh herbs. Fresh herbs can add a pop of flavor to the dish. Try adding some chopped basil, parsley, or chives.
Serve immediately. This dish is best served immediately after it is made. The pasta will start to absorb the sauce and become mushy if it sits for too long.

Conclusion:

Creamy Asparagus and Peas Pasta is a delicious and easy-to-make dish that is perfect for a weeknight meal. It is packed with flavor and nutrients, and it is sure to please everyone at the table. With a few simple tips, you can make this dish even better. So next time you're looking for a quick and easy meal, give Creamy Asparagus and Peas Pasta a try. You won't be disappointed.