Description
This pasta primavera is loaded with pretty green peas and asparagus tossed in a light lemon cream sauce. It’s a dish you’ll find yourself craving even when it's not spring! You can also cut the asparagus into bite-sized pieces. If you do, double the sauté time. —Grace Vallo, Salem, New Hampshire
Ingredients
- 1 package (16 ounces) fettuccine
- 1 cup frozen peas
- 8 fresh asparagus spears
- 1/4 cup extra virgin olive oil
- 4 shallots, finely chopped
- 1 medium leek (white portion only)
- 3 garlic cloves, minced
- 1 cup heavy whipping cream
- 2 teaspoons grated lemon zest
- 1/4 cup lemon juice
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
- 1 cup fresh arugula
- 1/2 cup shaved or grated parmesan cheese
- 3 tablespoons minced chives
- chopped fresh basil
Directions
- Cook pasta according to package directions, adding peas during last 2 minutes. Meanwhile, using a vegetable peeler, cut asparagus into very thin lengthwise strips. Drain pasta mixture; set aside.
- In a large skillet, heat oil over medium heat. Add shallots; cook and stir 3 minutes. Add leeks, asparagus and garlic; cook and stir until vegetable are crisp-tender, 3-4 minutes.
- Turn heat to low. Stir in cream, lemon zest, lemon juice, salt and pepper. Cook, stirring occasionally, until heated through. Stir in pasta mixture, arugula, Parmesan and chives. Before serving, sprinkle with basil and, if desired, additional Parmesan cheese.
