Pasta Primavera with Peas & Asparagus
Spring is just around the corner! We created a bright, vibrantly green springtime Pasta Primavera. This recipe is incredibly fresh and delicious, featuring sugar snap peas, asparagus, and a mascarpone cream sauce.
Ingredients
Sugar snap peas
1/4 pound
Asparagus
1/2 pound
Butter
2 tablespoons
Shallot, minced
1
Garlic cloves, minced
2
Salt and pepper
To taste
Fettucine or Tagliatelle
12 ounces
Parmesan
2/3 cup
Mascarpone
1/4 cup
Parsley, chopped
3 tablespoons
Lemon juice
1 tablespoon
- Cook pasta according to package directions. Drain, reserving 1/2 cup pasta water. Set aside.
- Snap off the woody ends from the asparagus. Cut the snap peas and asparagus into 1-inch pieces.
- Melt butter in a large skillet over medium-high heat. Add the peas, asparagus, and shallot. Cook until barely tender, 3-4 minutes. Stir in the garlic and cook for 1 minute more. Season with salt and pepper.
- Add the cooked pasta to the vegetables. Add the parmesan, mascarpone, parsley, and lemon juice. Add pasta water a little bit at a time until you get the desired sauce consistency.
- Serve with additional Parmesan and parsley. Enjoy!