This quick and easy Pasta with Asparagus and peas tossed in a bright and delicious lemon cream sauce will knock your socks off! This light and creamy pasta recipe is perfect any time of the year, especially during spring time.
Pasta with Asparagus
This pasta with asparagus in creamy lemony sauce is made with simple ingredients and ready in less than 30 minutes. Loaded with veggies and crispy pancetta, this easy recipe showcases fresh seasonal ingredients that are also budget friendly.
Lemon Asparagus Pasta Ingredients
- Pasta: You can make this easy lemon pasta with any kind of pasta you like. I used orecchiette pasta for the photos on this recipe post.
- Asparagus: Spears chopped into about 1-inch pieces.
- Peas: Use fresh peas when in season, otherwise frozen peas are the way to go.
- Pancetta: If you can’t find pancetta, bacon or ham are great substitutions.
- Butter: Butter is used to make the lemon cream sauce. Unsalted or salted butter can be used.
- Flour: I use all-purpose flour to make the roux that will thicken the lemon pasta sauce.
- Wine: I use white wine, Pinot Gris, chardonnay or sauvignon blanc work well. You can use vegetable or chicken broth as well.
- Heavy Cream: Heavy cream or heavy whipping cream gives the lemon pasta sauce a rich and creamy consistency. I don’t recommend using whole milk or half and half as the lemon could curdle the sauce.
- Seasonings: Salt, pepper and garlic powder.
- Lemon: I use the zest and the juice of a lemon.
- Parmesan Cheese: Freshly grated parmesan is best. You can also use Pecorino Romano cheese.
- Oil: I prefer olive oil. Any mild oil can be used.
- Garnishes: Chopped fresh parsley or basil and additional Parmesan cheese. All garnishes are optional.
How To Make Asparagus Pasta
- First, cook the pasta in salted water according to package directions. A few minutes before the pasta is done, add the asparagus and finish cooking until the pasta is “al dente”. Before draining the pasta, add the frozen peas into the pot. This will defrost the peas and make them soft. Reserve 1/2 cup cooking water, then drain.
- While the pasta cooks, cook the pancetta. Remove from the skillet and transfer to a plate lined with paper towels. Drain any excess fat from the skillet.
- In the same skillet, melt the butter and sprinkle in the flour to make a roux.
- Slowly, pour in the wine or broth and continue to whisk until it begins to thicken. Slowly, pour in the heavy cream and continue whisking until it thickens.
- Stir in the garlic, lemon juice, lemon zest and Parmesan cheese. Season to taste with salt and ground black pepper.
- Add the pancetta, the drained pasta, asparagus, and peas into the skillet and toss gently. Add some of the cooking water if a creamier consistency is desired.
- Serve immediately topped with additional Parmesan cheese and chopped parsley or basil.
Can I Use Bottled Lemon Juice?
No, I don’t recommend using lemon juice from a bottle as the taste cannot compare to freshly squeezed lemon juice. In this particular recipe, you also will be using lemon zest which adds a lot of flavor to the creamy sauce.
Can I Use Fresh Peas?
Absolutely! When in season, you can use fresh peas. You can add them at the same time you add the asparagus so they can cook to perfection. The rest of the year, frozen peas are the way to go.
What Shape Of Pasta Should I Use?
You can use any shape of pasta. Long pasta like spaghetti and fettuccini, as well as short pasta like farfalle and penne are great options. I like using pasta like orecchiette, rotelle and medium or small shells that trap the creamy sauce in it’s small pockets and grooves.
What Is Pancetta?
Pancetta is seasoned, salt-cured meat cut from pork belly. Pancetta is the Italian version of bacon and is used to add flavor to many dishes like soups and pastas. Pancetta is usually sold in slices, although in America it is mostly sold cubed.
What Can I Use Instead Of Pancetta?
If you don’t have pancetta, you can use ham cut into cubes, chopped prosciutto or bacon. This pasta recipe is also amazing without any meat products. The creamy lemon sauce is incredibly flavorful and the crisp tender asparagus and the sweet peas add so much freshness and flavor to this pasta dish.
What To Serve With Asparagus Lemon Pasta Recipe?
You can serve this pasta recipe as a main dish with a simple salad or with homemade dinner rolls. As a side dish, you can serve this delicious and creamy lemon pasta with Baked Chicken Breast, Grilled Chicken Breast, this easy Baked Salmon recipe or with this Roast Rack of Lamb.
Storing and Freezing
This Asparagus Pasta recipe is best when served immediately. If you have leftovers, you can store them in an airtight container for 2 days, but keep in mind that the pasta will dry up in the fridge.
Leftovers can be reheated at a low power setting in the microwave in 20-second intervals. Low and slow is the way to go! The sauce can break and get oily if it gets too hot.
This lemon pasta recipe doesn’t freeze well.
Asparagus Pasta Recipe Tips
- Generously salt the pasta cooking water. This adds flavor to the pasta from the start.
- Cook the pasta only until al dente. The pasta will cook a little more once it is tossed with the warm sauce.
- Save some of the pasta cooking water. This starchy liquid is your secret weapon for super creamy pasta recipes. You can use it to loosen up the sauce without losing flavor.
- If using fresh peas, add them to the hot pasta water at the same time you add the asparagus.
Pasta with Asparagus in Lemon Cream Sauce
Ingredients
- 8 ounces orecchiette pasta
- 8 asparagus spears chopped into about 1-inch pieces
- 1 cup frozen peas, (or fresh peas if they are in season)
- 1 teaspoon olive oil (optional)
- 8 ounces pancetta diced
- 2 tablespoons butter preferably unsalted
- 1 tablespoon flour
- 1/4 cup white wine or broth (chicken or vegetable 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.
Instructions
- Cook the pasta in salted water according to package directions. A few minutes before the pasta is done, add the asparagus and finish cooking until the pasta is “al dente”. Before draining the pasta, add the frozen peas into the pot. This will defrost the peas and make them soft. (if using fresh peas read the notes below). Reserve 1/2 cup cooking water, then drain.
- While the pasta cooks, cook the pancetta. Depending on how much fat the pancetta has, sometimes a little oil is needed. Use a teaspoon of oil to grease the skillet (optional). In a large skillet over medium heat, cook the pancetta until crispy. Remove from the skillet and transfer to a plate lined with paper towels. Drain any excess fat from the skillet.
- To make the Lemon Pasta Sauce, in the same skillet, melt the butter over medium heat. Once melted, sprinkle in the flour and whisk constantly for about a minute.
- Slowly, pour in the wine or broth and continue to whisk until it begins to thicken. Slowly, pour in the heavy cream and continue to whisk until it begins to thicken.
- Stir in the garlic, lemon juice, lemon zest and Parmesan cheese. Season to taste with salt and ground black pepper.
- Add the pancetta, the drained pasta, asparagus, and peas into the skillet and toss gently. Add some of the cooking water if a creamier consistency is desired.
- Serve immediately topped with additional Parmesan cheese and chopped parsley or basil.
Recipe Notes
- Generously salt the pasta cooking water. This adds flavor to the pasta from the start.
- Cook the pasta only until al dente. The pasta will cook a little more once it is tossed with the warm sauce.
- Save some of the pasta cooking water. This starchy liquid is your secret weapon for super creamy pasta recipes. You can use it to loosen up the sauce without losing flavor.
- If using fresh peas, add them to the hot pasta water at the same time you add the asparagus.
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