Creamy Asparagus Pasta

Creamy Asparagus Pasta

You’ll Need

  • 1 ½ lb (or 1 large bunch) fresh asparagus (cut into 1” pieces)
  • 2 Tbsp olive oil
  • Sea salt
  • 2 Tbsp butter
  • 1 clove garlic, minced
  • 1 shallot, finely chopped
  • ¾ cup heavy cream
  • Sea salt and freshly ground pepper
  • 12 oz (375g) bow-tie pasta, about 4 cups
  • 1 cup fresh or frozen green peas
  • 2 Tbsp freshly grated lemon zest
  • 2 cups spinach, washed and chopped
  • ⅓ cup toasted pine nuts
  • ½ cup shaved parmesan cheese

Prep and Cook

  • 1
    In a large skillet, heat butter over medium heat; cook garlic and shallots until soft.
  • 2
    Add cream and bring to a boil; reduce heat, add salt and pepper to the skillet and simmer.
  • 3
    Meanwhile, in a large pot of boiling salted water, cook pasta for 8-10 minutes or until tender, adding the peas and asparagus to the pot during the last two minutes of cooking.
  • 4
    Drain pasta with peas and asparagus, reserving 3/4 cup pasta water and put aside.
  • 5
    Toss hot pasta, peas and asparagus into sauce immediately.
  • 6
    Add lemon zest, pasta water (as needed) and spinach.
  • 7
    Serve immediately with toasted pine nuts, freshly grated parmesan cheese and a side of salad.

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