Creamy Lemon Asparagus Pasta with Peas & Parmesan
Creamy Lemon Asparagus Pasta with Peas & Parmesan is one of those delightful dishes that feels both elegant and comforting, making it an instant favorite on any dinner table. The vibrant green asparagus and sweet peas come together in a luxurious lemon cream sauce that adds a bright and zesty kick. Topped with freshly grated Parmesan and a sprinkle of herbs, this dish not only looks beautiful but tastes incredible, too. Whether it’s a weeknight meal or a special occasion, this pasta is sure to impress everyone around the table!
Table of Contents
This recipe came about during one of those evenings where I really craved something fresh and light yet still satisfying. I combined my love for pasta with seasonal vegetables and a touch of indulgence, and voilà—Creamy Lemon Asparagus Pasta with Peas & Parmesan was born! The best part? It can be prepared in about 25 minutes, making it perfect for those busy weeknights when time is of the essence but flavor shouldn’t be compromised. I can’t wait for you to try this delicious blend of flavors!
Why You’ll Love This Recipe
- Simple & Quick: Incredible flavors come together in just about 25 minutes, perfect for those busy weeknights!
- Irresistible Flavor: The creamy lemon sauce perfectly balances the savory pancetta and the fresh veggies, creating a delightful taste experience.
- Eye-Catching Appeal: The vibrant colors of the asparagus and peas make this dish picturesque—perfect for impressing guests!
- Flexible Serving: It’s great for a romantic dinner, family gathering, or as a delightful side dish.
- Diet-Friendly Options: Easily adaptable for vegetarians by omitting the pancetta or switching it with your favorite plant-based protein.
Ingredients You’ll Need
- 8 ounces orecchiette pasta: This cute, ear-shaped pasta holds the sauce beautifully; you can substitute with any pasta you prefer, like penne or farfalle.
- 8 asparagus spears, chopped into about 1-inch pieces: Adds freshness and crunch; feel free to swap with green beans if you prefer.
- 1 cup frozen peas (or fresh peas if in season): Sweet pops of flavor and color; fresh peas are lovely in spring!
- 1 teaspoon olive oil (optional): Helps to cook the pancetta. If your pancetta has enough fat, you can skip this.
- 8 ounces pancetta, diced: This adds a smoky, salty richness to your dish; sub with bacon or omit for a vegetarian version.
- 2 tablespoons unsalted butter: For a rich, creamy sauce; don’t substitute with margarine for the best flavor.
- 1 tablespoon flour: To thicken your sauce; cornstarch could work in a pinch.
- 1/4 cup white wine or broth (chicken or vegetable broth): Enhances flavors; you can also use lemon juice for a zesty twist.
- 1 cup heavy cream: Creates the dreamy cream sauce; light cream can be a lighter alternative but won’t be as rich.
- 1/2 teaspoon garlic powder: Adds depth; fresh garlic could be minced for a stronger flavor.
- 1 lemon (zest and juice): This brightens the sauce; make sure it’s fresh for the best taste.
- 1/3 cup freshly grated Parmesan cheese: Everything is better with cheese! Grate your own for a fresher flavor.
- Salt & pepper to taste: Essential for seasoning your dish; fresh cracked pepper enhances the overall flavor.
- Chopped fresh parsley or basil and extra Parmesan cheese for garnishing: Adds a fresh finishing touch.
How to Make Creamy Lemon Asparagus Pasta with Peas & Parmesan
Cook the pasta: In a large pot, bring salted water to a boil and add 8 ounces of orecchiette pasta. Cook according to the package directions until al dente. About 2 minutes before it’s finished, add the chopped 8 asparagus spears. Right before draining, mix in 1 cup of frozen peas to defrost them quickly. Reserve 1/2 cup of the cooking water, then drain the pasta and veggies.
Cook the pancetta: While the pasta is cooking, heat a large skillet over medium heat. If needed, add a teaspoon of olive oil. Cook 8 ounces of diced pancetta until crispy, which should take about 4-6 minutes. Remove it from the skillet and place it on a paper-towel-lined plate to drain excess fat.
Prepare the sauce: In the same skillet, melt 2 tablespoons of unsalted butter over medium heat. Once melted, whisk in 1 tablespoon of flour for about a minute until golden. Gradually pour in 1/4 cup of white wine or broth, whisking continuously until it begins to thicken, about 2 minutes.
Add cream and flavor: Slowly stir in 1 cup of heavy cream, continuing to whisk until thickened. Add in 1/2 teaspoon of garlic powder, the zest, and juice of 1 lemon, and 1/3 cup of freshly grated Parmesan cheese. Season with salt and pepper to your liking, letting the flavors meld beautifully.
Combine pasta with sauce: Gently fold in the crispy pancetta, drained pasta, asparagus, and peas into the creamy lemon sauce, tossing everything together to ensure even coverage. If you’d like an even creamier consistency, add reserved cooking water gradually until you reach the desired texture.
Serve immediately: Dish the creamy pasta out onto serving plates, topping with additional Parmesan cheese and a generous sprinkle of chopped fresh parsley or basil for that beautiful finishing touch.
Storing & Reheating
Store any leftovers in an airtight container in the refrigerator for up to 3 days. If you’d like to freeze this dish, you can do so in a freezer-safe container for a maximum of 3 months. To reheat, simply thaw overnight in the refrigerator and warm gently in a skillet over low heat. Add a splash of cream or reserved cooking water as needed to refresh the creamy texture.
Chef’s Helpful Tips
- Be mindful not to overcook the pasta, as it will continue to cook slightly even after being drained.
- Use freshly grated Parmesan for the best flavor; pre-grated cheese often contains anti-caking agents that can affect melting.
- If you prefer more lemon flavor, feel free to add more lemon zest or juice according to your taste preference!
- For a lighter sauce, consider using half-and-half or evaporated milk instead of heavy cream.
- Experiment with other vegetables in season, like spinach or cherry tomatoes, for added color and flavor.
When it comes to weeknight meals that don’t skimp on flavor, Creamy Lemon Asparagus Pasta with Peas & Parmesan surely fits the bill. This dish perfectly balances creamy richness with the freshness of spring vegetables and the tanginess of lemon. Feel free to adjust the ingredient quantities or experiment with seasonings to suit your personal taste. I hope you enjoy every creamy, lemony bite!
Recipe FAQs
Can I make this dish vegetarian?
Absolutely! Simply omit the pancetta or replace it with your favorite plant-based protein. You can use mushrooms for a hearty texture and simply follow the rest of the recipe.
What can I substitute for the heavy cream?
If you’re looking for a lighter alternative, try using half-and-half or even full-fat coconut milk for a dairy-free option. Keep in mind that the flavor and texture will vary slightly.
How can I make this dish ahead of time?
You can cook the pasta and prepare the sauce in advance, but we recommend combining the ingredients closer to serving to maintain the pasta’s texture and flavor. Store components separately in airtight containers in the refrigerator.
How do I store leftovers?
You can keep leftovers in an airtight container in the refrigerator for up to three days. For longer storage, freeze in a freezer-safe container for up to three months.
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📖 Recipe Card
Creamy Lemon Asparagus Pasta with Peas & Parmesan
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Total Time: 35 minutes
- Yield: 4 servings 1x
- Category: Main Dishes
- Method: Stovetop
- Cuisine: Italian
Description
This creamy lemon asparagus pasta is a simple yet delightful dish perfect for weeknight dinners. Its rich flavor comes from fresh ingredients like asparagus, peas, and parmesan cheese, making it an irresistible choice for those seeking a quick and homemade meal.
Ingredients
- 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
- 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.
Instructions
- Cook the pasta in salted water according to package directions. A few minutes before the pasta is done, add the asparagus and cook until 'al dente'. Add frozen peas just before draining to defrost them. Reserve 1/2 cup of cooking water and drain the rest.
- In a large skillet over medium heat, cook the pancetta until crispy. If needed, use a teaspoon of olive oil to grease the skillet.
- Remove the pancetta and place it on a plate lined with paper towels to absorb excess fat.
- Drain any remaining 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 add the wine or broth, whisking until thickened. Then add the heavy cream, whisking again until thickened.
- Stir in garlic, lemon juice, lemon zest, and parmesan cheese. Season with salt and pepper.
- Combine the pancetta, drained pasta, asparagus, and peas into the skillet, tossing gently to mix.
- If a creamier consistency is desired, add some reserved cooking water.
- Serve hot, garnished with extra parmesan and chopped parsley or basil.
Notes
For best results, make sure to cook the pasta al dente for the right texture.
Fresh peas can be used instead of frozen; adjust cooking times accordingly.
Nutrition
- Serving Size: 1 bowl
- Calories: 682
- Sugar: 2g
- Sodium: 890mg
- Fat: 38g
- Saturated Fat: 18g
- Unsaturated Fat: 0g
- Trans Fat: 0g
- Carbohydrates: 60g
- Fiber: 4g
- Protein: 22g
- Cholesterol: 110mg
