Creamy Asparagus And Pea Pasta Recipes
FUSILLI WITH LEMON CREAM SAUCE, ASPARAGUS, AND PEAS
From Cooking Light, August 2007. This is a pretty fresh pasta dish that can be on the table in a flash.
Provided by IngridH
Categories One Dish Meal
Time 20m
Yield 4 serving(s)
Number Of Ingredients 12
Steps:
- Cook pasta until al dente, adding the asparagus for the last minute of cooking time.
- Place the peas in a colander, then drain the pasta and asparagus over the top of them (this will just heat the peas without overcooking them).
- In a skillet, melt the butter over medium heat.
- Add the garlic and cook for 1 minute.
- Combine broth and cornstarch, add to pan and bring to a boil.
- Cook, stirring, until broth starts to thicken, about 1 minute.
- Remove from heat and add cream, juice, salt, and peppers.
- Stir to combine.
- Add pasta and vegetables to the sauce, tossing gently to coat.
- Serve immediately.
Nutrition Facts : Calories 358, Fat 11.3, SaturatedFat 6.6, Cholesterol 34.8, Sodium 336.5, Carbohydrate 53.5, Fiber 5.3, Sugar 5, Protein 11.5
PASTA PRIMAVERA WITH ASPARAGUS AND PEAS
This simple pasta primavera uses a combination of the earliest vegetables available in spring - asparagus, peas and spring onions - making it a true celebration of the season. The sauce works best with springy egg pasta, preferably homemade or a good purchased brand. Make sure not to overcook it; you need the chewy bite to stand up to the gently cooked vegetables. If you can't find good fresh English peas, you can substitute frozen peas, but don't add them until the last minute of cooking.
Provided by Melissa Clark
Categories dinner, lunch, quick, pastas, main course
Time 20m
Yield 4 servings
Number Of Ingredients 13
Steps:
- Bring a large pot of heavily salted water to a boil over medium-high heat.
- While the water is coming to a boil, slice snap peas and asparagus stems into 1/4-inch-thick pieces; leave asparagus tips whole.
- Melt butter in a large skillet over medium-high heat. Add snap peas, asparagus, English peas and onion. Cook until vegetables are barely tender (but not too soft or mushy), 3 to 4 minutes. Stir in garlic and cook 1 minute more. Season with salt and pepper; set aside.
- Drop pasta into boiling water and cook until al dente (1 to 3 minutes for fresh pasta, more for dried pasta). Drain well and transfer pasta to a large bowl. Immediately toss pasta with vegetables, Parmigiano-Reggiano, crème fraîche and herbs. Season generously with salt and pepper, if needed.
Nutrition Facts : @context http, Calories 553, UnsaturatedFat 6 grams, Carbohydrate 76 grams, Fat 18 grams, Fiber 7 grams, Protein 23 grams, SaturatedFat 10 grams, Sodium 576 milligrams, Sugar 8 grams, TransFat 0 grams
PASTA WITH ASPARAGUS AND PEAS
Steps:
- Place penne in a large pot of rapidly boiling, salted water. When pasta is about 2 minutes from being done, add the asparagus and peas and cook for 2 to 3 minutes or until the pasta and asparagus are cooked. Reserve 1 cup of cooking liquid. Drain pasta and return to the pot. Place the pot over low heat.
- To the pasta and veggies, add only as much water as is necessary to create a nice "sauce". Cook for 1 minute, stirring constantly. Remove from the heat and add the garlic, cheese, olive oil, and oregano and toss to combine. Taste and season with salt and pepper. Serve immediately.
Nutrition Facts : Calories 334.1 calorie, Fat 3.7 grams, SaturatedFat 1 grams, Carbohydrate 55.7 grams, Fiber 11.8 grams, Protein 18 grams
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- First, prep your vegetables. Then bring a large pot of heavily salted water to a boil over high heat. Cook the pasta for two minutes less than the package directions. Reserve 2 cups of the pasta water and drain the pasta.
- While the pasta is cooking, heat the olive oil in your largest frying pan over medium-high heat. Once the oil is shimmering, add the shallots, season with salt and pepper, and cook until golden brown (about 5 minutes).
- Add the asparagus and garlic, season with salt, and cook until the asparagus is knife-tender and bright green (about 3 minutes). Stir in the peas and cook until the peas are bright green (about 2 minutes).
- Add the drained pasta to the pan along with 1 cup of the reserved pasta water. Toss to coat. Cook until the sauce starts to coat the pasta (about 2 minutes). Remove the pan from heat and transfer its contents to a large serving bowl. Add the cheese and butter and stir to coat. (Add more pasta water as needed. The sauce should just cling to the pasta.)
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- Cook Asparagus: In a bowl, add water with ice. Set aside. Bring a pot of water to rolling boil. Add trimmed and cut asparagus. Cook for 2-3 minutes or until asparagus is dark green in color. Drain water. Add asparagus to water with ice. Set aside.
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- Cook Pasta Sauce - While pasta cooks, heat a deep large saute pan or skillet on medium heat. Add olive oil and shallot. Cook until onions are soft. Now add diced sun-dried tomatoes and garlic. Cook for 30 seconds to flavor the oil. Sprinkle flour on top and cook stirring often for 1 minute. Add lukewarm milk. Stir often until milk thickens and there are no lumps. Mix in 1/2 tsp salt, chicken stock, cream cheese and half of parmesan cheese. Stir until fully combined.
- Assemble Asparagus Pasta - Add green peas, cooked asparagus, lemon juice, cooked and drained penne pasta, half of chopped basil to the skillet with 1/2 cup of reserved pasta liquid. Toss the pasta with sauce sitting at the bottom of pan until pasta looks creamy and everything is well distributed. Taste and adjust seasoning with salt and black pepper.
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