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| Creamy Asparagus and Peas Pasta |
"This recipe is inspired by both Jaime Oliver's Creamy Shells and Peas recipe and a local restaurant's version. However, I've never been tempted to make Jaime's; I'm sure it tastes awesome but I decided to tweak it to my heart's content. Mine is very fast to make and very fresh tasting."
Ingredients :
- 5 slices bacon, cut into 1/2-inch pieces
- 1 pound fresh asparagus, trimmed and cut into 1-inch pieces
- 1/2 pound fresh peas
- 1 onion, chopped
- 1/2 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
Instructions :
| Prep : 20M | Cook : 6M | Ready in : 50M |
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- 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.
Notes :
- Reynolds® Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.
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