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

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
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.

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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