Creamy Asparagus and Peas Pasta recipe
All Recipes Meat and Poultry Recipes Pork
Ingredients
- 5 slices bacon, cut into 1/2-inch pieces 1 pound fresh asparagus, trimmed and cut into 1-inch pieces ½ pound fresh peas 1 onion, chopped ½ lemon, juiced salt and ground black pepper to taste 1 pound fresh fettuccine pasta 3 tablespoons heavy cream 5 ounces shredded Italian three-cheese blend
Nutrition Info
- 423.2 caloriescarbohydrate: 54.6 gcholesterol: 91.1 mgfat: 14 gfiber: 6.8 gprotein: 20.8 gsaturatedFat: 7 gservingSize: -sodium: 435.2 mgsugar: 5.1 gtransFat: : -unsaturatedFat: : -
Directions Creamy Asparagus and Peas Pasta
Directions
-
Place bacon in a large saucepan and cook over medium-high heat until bacon is evenly browned, about 10 minutes. Stir occasionally while cooking. Drain the bacon grease from the pan, and transfer bacon to a paper towel-lined plate.
Bring a large pot of water to a boil and stir in asparagus and peas, stir occasionally and cook until the vegetables are slightly softened but still bright green, about 5 minutes. Drain and set aside.
Cook and stir onion until translucent over medium heat in the same pan as bacon, about 5 minutes, stir in asparagus, peas, and bacon pieces.
Squeeze lemon juice over the asparagus mixture, season with salt and black pepper.
Bring a large pot of salted water to a boil and stir in the fettuccine, cook, stirring often, until fettuccine are tender, about 5 minutes. Drain well.
Stir hot fettuccine into the pan with asparagus mixture over medium-low heat and toss gently to combine.
Stir in cream and bring mixture to a simmer.
Sprinkle cheese blend over the mixture and allow to stand until the cheese melts, about 5 minutes, stir cheese lightly into the fettuccine and vegetables to serve.