Description

This Creamy Lemon Asparagus Pasta with Peas & Parmesan combines fresh asparagus and rich cream for a delightful dish. Perfect for a quick dinner or a healthy meal, it’s both satisfying and easy to prepare, making it an excellent choice for any home cook.

Ingredients

Scale

8 ounces orecchiette pasta
8 asparagus spears (chopped into about 1-inch pieces)
1 cup frozen peas (or fresh peas if they are in season)
1 teaspoon olive oil (optional)
8 ounces pancetta (diced)
2 tablespoons butter (preferably unsalted)
1 tablespoon flour
1/4 cup white wine or broth (chicken or vegetable broth)
1 cup heavy cream
1/2 teaspoon garlic powder
1 lemon (zest and juice)
1/3 cup freshly grated parmesan cheese
salt & pepper to taste
chopped fresh parsley or basil and parmesan cheese for garnishing

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Instructions

Cook the pasta in salted water according to package directions. A few minutes before the pasta is done, add the asparagus to finish cooking until "al dente". Just before draining, add the frozen peas to the pot.
In a large skillet over medium heat, cook the pancetta until crispy, adding a little olive oil if necessary. Transfer to a plate lined with paper towels.
Drain excess fat from the skillet.
In the same skillet, melt the butter over medium heat. Sprinkle in the flour and whisk for about a minute.
Slowly stir in the wine or broth, whisking continuously until the mixture begins to thicken. Add heavy cream while continuing to whisk until it thickens.
Mix in the garlic, lemon juice, lemon zest, and parmesan cheese. Season with salt and pepper to taste.
Add the pancetta, pasta, asparagus, and peas to the skillet and toss gently to combine.
If a creamier consistency is desired, add some of the reserved cooking water.
Serve immediately with additional parmesan and chopped parsley or basil.

Notes

For fresh peas, add them alongside the asparagus during the last few minutes of cooking.
You can substitute the white wine with additional broth for a non-alcoholic version.
Make it vegetarian by omitting pancetta or using a meat substitute.

Nutrition

Serving Size: 1 serving
Calories: 610
Sugar: 2g
Sodium: 680mg
Fat: 38g
Saturated Fat: 20g
Unsaturated Fat: 12g
Trans Fat: 0g
Carbohydrates: 43g
Fiber: 3g
Protein: 22g
Cholesterol: 80mg