Tomato Tomatoe

Spring asparagus pasta with peas

This easy weeknight pasta uses a handful of seasonal spring ingredients. I typically don’t gravitate towards making cream-based pasta’s because this isn’t what is traditionally done in Italy. However, I made an exception because I had 1/2 a bottle of very expensive grass-fed cream in my fridge that needed to be used asap! This recipe turned out fantastic and I’ll definitely be making it again this Spring while asparagus are in season.

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spring asparagus pasta & peas

Ingredients

• 1 bag of mezze penne or penne
• 2 tbsp butter
• 2 tbsp olive oil
• 1 bunch of asparagus
• 1 shallot, diced
• 3 cloves garlic, minced
• 1/4 cup dry white wine
• 1 1/2 cups heavy cream
• 1/2-1 cup pasta water
• 1 cup frozen peas
• 1/2 cup Parmigiano Reggiano + more for serving
• 1/2 cup toasted breadcrumbs (optional)
• Lemon zest from 1 lemon
• Juice from 1 lemon

Directions

1. Preheat the oven to 375 degrees. To make the breadcrumbs, slice the bread into cubes. Add to a baking sheet with a drizzle of olive oil, salt and pepper. Toss the breadcrumbs in the olive oil. Bake in the oven for 10-15 minutes, flipping halfway through. Bake until they are a deep golden color. Remove from the oven and let them cool. Once they have cooled, add them to a resalable bag and break them up using a meat tenderizer. Set them aside once crushed.
2. Bring a large pot of salted water to a boil. Trim the ends of the asparagus and cut into 2-inch pieces. Finely dice 1 shallot and mince 3 garlic cloves.
3. Heat a large pan to medium heat. Add a few tbsp of olive oil and 2 tbsp butter. Once the butter begins to bubble, add the shallot and asparagus. Cook for 4-5 minutes until the asparagus is tender.
4. While the asparagus and shallots cook, add the pasta once the water comes to a boil. Cook for 2 minutes less than what the package says. Remove 1 cup of pasta water once the pasta is almost finished cooking and set aside.
5. Add 1/4 cup dry white wine and let this reduce. This will take a few minutes. Add 1 1/2 cups of heavy cream and add 1/2 cup of pasta water. Allow the sauce to thicken.
6. Add the al dente pasta and 1 cup of frozen peas and stir. Cook for 2 minutes. Add freshly grated lemon zest and the juice of 1 lemon. Add more pasta water if the sauce is too thick. Off the heat, add 1/2 cup freshly grated Parmigiano Reggiano.
7. Serve with toasted breadcrumbs and more Parmigiano Reggiano.