I'm really quite taken with this easy recipe for Pasta With Asparagus, Peas, and a Touch of Cream, which calls for in-season veggies and a splash of cream for that luxurious texture. I love that it's one of those recipes that looks and tastes much more fancy than it really is. I like using fresh pasta to make it extra special.
Fresh Pasta With Asparagus, Peas, and a Touch of Cream (adapted from Epicurious.com)
- 12 oz. pasta
- 3 oz. bacon, chopped
- 1 1/4 pounds asparagus, trimmed, cut on diagonal into 1-inch pieces
- 2 cups frozen peas
- 1 bunch green onions, thinly sliced, dividing white and pale green parts from dark green
- 2 garlic cloves, diced
- Pinch of hot red pepper flakes
- 1/2 cup grated Parmesan cheese
- 1/3 cup heavy whipping cream
- 3 tablespoons olive oil
- 3 tablespoons fresh lemon juice
- 1/4 cup chopped fresh parsley
- 1/4 cup chopped fresh basil
- Salt and pepper
Cook pasta in large pot. Drain, reserving 1/2 cup of pasta cooking liquid. Return pasta to pot.
Cook bacon in large skillet over medium heat until crisp. Drain on paper towels. Add asparagus to drippings in skillet; saute 3 minutes. Add peas, white and pale green onions, garlic, and hot red pepper flakes; saute 1 to 2 minutes until tender.
Add cooked vegetable mixture, 1/4 cup pasta cooking liquid, dark green parts of onions, Parmesan cheese, cream, olive oil, lemon juice, and half of fresh herbs to pasta. Toss, adding more cooking liquid if needed to thin sauce. Season with salt and pepper. Sprinkle with bacon and remaining fresh herbs.