Pasta with Peas Asparagus (Print Version)
Tender pasta blends with fresh peas, asparagus, cream, and Parmesan for a vibrant and creamy springtime dish.
# Ingredients:
Dairy & Fats
01 -
4 tablespoons unsalted butter
02 -
½ to ¾ cup heavy cream
03 -
½ cup grated Parmesan cheese
Vegetables
04 -
1 shallot, finely chopped
05 -
8 ounces fresh peas
06 -
8 ounces asparagus, trimmed and cut into small pieces
Pasta
07 -
8 ounces ditalini or small pasta
Seasonings & Finishes
08 -
Salt and freshly ground black pepper to taste
09 -
Zest of one lemon
10 -
Olive oil for drizzling
11 -
Stracciatella cheese for optional topping
# Instructions:
01 -
Melt butter in a large skillet over low heat, add shallots, and cook gently until softened and fragrant.
02 -
Add peas and asparagus to the skillet, cooking for 3 to 5 minutes until vegetables are crisp-tender.
03 -
Cook pasta until halfway done, then drain, reserving pasta water.
04 -
Add partially cooked pasta directly to the skillet with vegetables, incorporating reserved pasta water as needed; cook until pasta reaches desired tenderness and the mixture becomes creamy.
05 -
Stir in heavy cream and cook over low heat until a creamy sauce forms, then remove from heat and fold in Parmesan cheese.
06 -
Top with stracciatella cheese if using, sprinkle with lemon zest, drizzle olive oil, and finish with freshly cracked black pepper.
# Notes:
01 -
Reserve pasta water to adjust sauce consistency for a smoother texture.