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Top view of a plate with asparagus pasta with peas in creamy lemon pasta sauce.
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5 from 4 votes

Pasta with Asparagus in Lemon Cream Sauce

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.
Course Dinner, Main Course
Cuisine American
Keyword Pasta with Asparagus
Prep Time 5 minutes
Cook Time 20 minutes
Total Time 25 minutes
Servings 4 servings
Calories 683kcal


  • 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.


  • 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.


  • 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.


Calories: 683kcal | Carbohydrates: 54g | Protein: 22g | Fat: 54g | Saturated Fat: 26g | Trans Fat: 1g | Cholesterol: 141mg | Sodium: 640mg | Potassium: 457mg | Fiber: 4g | Sugar: 5g | Vitamin A: 1694IU | Vitamin C: 18mg | Calcium: 165mg | Iron: 2mg