Lemony Asparagus Pasta

*This Lemony Asparagus Pasta is an easy and elegant dinner for spring. Shaved asparagus and bright green peas mix with a creamy lemon sauce.*

This Lemony Asparagus Pasta - with bright green peas and creme fraiche - is an easy and elegant dinner for spring! | The Millennial Cook #springrecipe #pasta #asparagus #lemon

It seems that spiralized zucchini is all the rage recently, doesn’t it?? I’ve always been a bit turned off from this trend, because I really don’t like the idea of raw zucchini. Not just the idea, in fact. I simply just don’t like raw zucchini. I’m aware that if I were to spiralize some zucchinis, I could always give them a light sauté before topping them with sauce. Or, perhaps, I could even try them raw – I might be surprised, especially if they were coated in a nice, flavorful pesto or light tomato sauce. But, for some reason, raw zucchini – including spiralized – still falls in that ‘do not try!’ section of my mind.

This Lemony Asparagus Pasta - with bright green peas and creme fraiche - is an easy and elegant dinner for spring! | The Millennial Cook #springrecipe #pasta #asparagus #lemon

This Lemony Asparagus Pasta - with bright green peas and creme fraiche - is an easy and elegant dinner for spring! | The Millennial Cook #springrecipe #pasta #asparagus #lemon

I am, however, quite enamored with the idea of adding lots and lots of flavorful vegetables into a delicious pasta dish. Preferably, long spaghetti-like vegetables, so that they’ll mix right in with the pasta and add a nice lightness and freshness to the dish. I know that people often do this with spiralized zucchini – combining it with equal portions cooked spaghetti – but, as mentioned, that’s not really my jam. So, I’m using thin strips of asparagus instead, which I actually think is an even better option. For three specific reasons – you won’t need a spiralizer, just a simple vegetable peeler; the asparagus adds so much flavor, in comparison to which I think watery zucchini would utterly pale; and finally, this dish is perfect for spring! Meaning we should make some this week and the next and for all of April!

This Lemony Asparagus Pasta - with bright green peas and creme fraiche - is an easy and elegant dinner for spring! | The Millennial Cook #springrecipe #pasta #asparagus #lemon

In all honesty, I love how the asparagus – boiled ever so briefly as the spaghetti finishes cooking – is full of flavor and tangles into the dish, soaking up the sauce. The yummy, simple sauce, full of bright, tart lemon, creamy mascarpone cheese, and a bit of nutty parmesan. This creamy asparagus pasta is seriously an all-star dish. It takes fifteen minutes to prepare, is loaded with vegetables, and pairs beautifully with a crisp glass of white wine for an easy and elegant weeknight dinner.

This Lemony Asparagus Pasta - with bright green peas and creme fraiche - is an easy and elegant dinner for spring! | The Millennial Cook #springrecipe #pasta #asparagus #lemon

This Lemony Asparagus Pasta - with bright green peas and creme fraiche - is an easy and elegant dinner for spring! | The Millennial Cook #springrecipe #pasta #asparagus #lemon

Lemony Asparagus Pasta

  • Servings: 6
  • Difficulty: Easy
  • Print

This Lemony Asparagus Pasta is an easy and elegant dinner for spring. Shaved asparagus and bright green peas mix with a creamy lemon sauce.

Ingredients

  • 1 pound spaghetti
  • 2 teaspoons salt, divided
  • 1 pound asparagus
  • 1 cup fresh or frozen peas
  • zest and juice of 2 lemons
  • ½ cup creme fraiche
  • ½ cup parmesan cheese
  • ½ teaspoon freshly ground black pepper

Directions

  1. Bring a large pot of water to a boil.
  2. Add spaghetti and one teaspoon salt.
  3. Cook according to package directions.
  4. Meanwhile, using a vegetable peeler, shave asparagus into long strips.
  5. Three minutes before spaghetti is done cooking, add shaved asparagus and peas to the pot.
  6. Continue cooking, stirring regularly, until pasta is al dente.
  7. Scoop a few tablespoons of the cooking water into a small bowl, then drain pasta.
  8. Return pasta, asparagus, and peas to the pot.
  9. Add lemon zest and juice, creme fraiche, parmesan, remaining teaspoon salt, and pepper.
  10. Toss together, adding a tablespoon or two of reserved cooking water if necessary, until a smooth sauce forms.

This Lemony Asparagus Pasta - with bright green peas and creme fraiche - is an easy and elegant dinner for spring! | The Millennial Cook #springrecipe #pasta #asparagus #lemon

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