Description

This creamy lemon asparagus pasta with peas & parmesan is a delightful blend of fresh ingredients and rich flavors, making it an ideal choice for a quick dinner full of comfort and taste.

Ingredients

Scale

8 ounces orecchiette pasta
8 asparagus spears (chopped into about 1-inch pieces)
1 cup frozen peas
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.

Cook Mode Prevent your screen from going dark

Instructions

Cook the pasta in salted water according to package directions. A few minutes before the pasta is finished, add the asparagus.
Before draining, add the frozen peas to the pot. Reserve 1/2 cup of cooking water, then drain.
In a skillet over medium heat, cook the pancetta until crispy, adding oil if necessary. Transfer to a paper towel-lined plate.
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 pour in the wine or broth, whisking until it begins to thicken. Gradually add the heavy cream and whisk until it thickens.
Stir in the garlic, lemon juice, lemon zest, and Parmesan cheese. Season with salt and pepper.
Add the pancetta, drained pasta, asparagus, and peas to the skillet and toss gently.
Add reserved cooking water if a creamier consistency is desired.
Serve immediately topped with more Parmesan cheese and chopped parsley or basil.

Notes

For fresh peas, add them during the last minute of pasta cooking to avoid overcooking.
Adjust seasoning with salt and pepper based on personal preference.
This dish is best served immediately for the creamiest texture.

Nutrition

Serving Size: 1 serving
Calories: 720
Sugar: 4g
Sodium: 880mg
Fat: 40g
Saturated Fat: 19g
Unsaturated Fat: 12g
Trans Fat: 0g
Carbohydrates: 62g
Fiber: 3g
Protein: 32g
Cholesterol: 120mg