Rating: 4 stars
17 Ratings
  • 5 star values: 7
  • 4 star values: 5
  • 3 star values: 4
  • 2 star values: 1
  • 1 star values: 0

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.



Original recipe yields 6 servings
The ingredient list now reflects the servings specified
Ingredient Checklist


Instructions Checklist
  • 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

423 calories; protein 20.8g; carbohydrates 54.6g; fat 14g; cholesterol 91.1mg; sodium 435.2mg. Full Nutrition