Creamy Asparagus and Peas Pasta

Creamy Asparagus and Peas Pasta
  • 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


  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.

04/16/2018
Creamy Asparagus and Peas Pasta, recipe PT15M PT1H 5 455 calories

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