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My review
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 calsOriginal recipe yields 6 servings
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Directions
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Prep
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Ready In
- 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.
Footnotes
- Tip
- Aluminum foil helps keep food moist, ensures it cooks evenly, keeps leftovers fresh, and makes clean-up easy.
Nutrition Facts
Per Serving: 423 calories; 14 g fat; 54.6 g carbohydrates; 20.8 g protein; 91 mg cholesterol; 435 mg sodium. Full nutrition
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Reviews
Read all reviews 1617 Ratings
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Most helpful positive review
2/26/2012
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...
Most helpful critical review
3/9/2012
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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2/26/2012
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...
2/29/2012
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 a...
3/9/2012
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...
3/10/2012
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...
3/9/2012
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...
3/5/2012
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 every...
7/5/2013
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...
12/20/2012
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.