Creamy Asparagus and Peas Pasta |
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Prep Time: 20 Minutes Cook Time: 30 Minutes |
Ready In: 50 Minutes Servings: 6 |
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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. Ingredients:
5 slices bacon, cut into 1/2-inch pieces |
1 pound fresh asparagus, trimmed and cut into 1-inch pieces |
1/2 pound fresh peas |
1 onion, chopped |
1/2 lemon, juiced |
salt and ground black pepper to taste |
1 pound fresh fettuccine pasta |
3 tablespoons heavy cream |
5 ounces shredded italian three-cheese blend |
Directions:
1. 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.
2. 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.
3. 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.
4. Squeeze lemon juice over the asparagus mixture; season with salt and black pepper.
5. 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.
6. Stir hot fettuccine into the pan with asparagus mixture over medium-low heat and toss gently to combine.
7. Stir in cream and bring mixture to a simmer.
8. 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.
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