For an extra layer of flavor, consider adding a clove or two of minced garlic to the pan along with the onions. If fresh peas are unavailable, frozen peas can be used. Add them to the boiling water during the last 2 minutes of the asparagus cooking time. Parmesan cheese makes a great substitute for the Italian cheese blend. For a vegetarian version, omit the bacon and use 2 tablespoons of olive oil instead of bacon fat to sauté the onion. You may also add a pinch of red pepper flakes for a little kick.
Creamy Asparagus and Peas Pasta
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PREP TIME20 mins
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COOK TIME30 mins
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TOTAL TIME50 mins
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SERVING6 People
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VIEWS51
A vibrant and utterly delicious pasta dish that celebrates the fresh flavors of spring. Crisp bacon, tender asparagus, sweet peas, and a bright lemon kiss come together in a creamy, cheesy embrace with perfectly cooked fettuccine. Ready in under 30 minutes, this is weeknight indulgence at its finest.
Ingridients
Adjust Servings
Nutrition
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Carbohydrate55 g
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Cholesterol91 mg
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Fiber7 g
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Protein21 g
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Saturated Fat7 g
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Sodium435 mg
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Sugar5 g
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Fat14 g
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Unsaturated Fat0 g
Follow The Directions
01
Step
10 mins
In a large saucepan, cook bacon over medium-high heat until crispy and evenly browned (approximately 10 minutes). Stir occasionally. Remove bacon with a slotted spoon and transfer to a paper towel-lined plate to drain, reserving rendered bacon fat in the pan.
02
Step
5 mins
Bring a large pot of salted water to a boil. Add asparagus and peas; cook until tender-crisp and vibrant green (approximately 5 minutes). Drain well and set aside.
03
Step
5 mins
In the same saucepan with the reserved bacon fat, sauté chopped onion over medium heat until translucent and softened (approximately 5 minutes). Stir in the cooked asparagus, peas, and bacon pieces.
04
Step
0 mins
Squeeze fresh lemon juice over the asparagus mixture. Season generously with salt and freshly ground black pepper to taste.
05
Step
5 mins
Bring a large pot of salted water to a boil and cook fettuccine according to package directions until al dente (approximately 5 minutes). Reserve about 1/2 cup of pasta water before draining well.
06
Step
0 mins
Add the drained, hot fettuccine to the saucepan with the asparagus mixture. Toss gently to combine, adding a splash of reserved pasta water if needed to help create a creamy sauce.
07
Step
0 mins
Stir in heavy cream and bring the mixture to a gentle simmer, allowing the sauce to slightly thicken.
08
Step
5 mins
Sprinkle shredded Italian three-cheese blend evenly over the pasta. Cover the pan and allow to stand until the cheese is melted and gooey (approximately 5 minutes). Gently stir the melted cheese into the fettuccine and vegetables until everything is beautifully combined. Serve immediately.
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RECIPE REVIEWS
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Gustave Baumbach
Jun 28, 2025The creamy sauce was perfect, and the cheese melted beautifully. I will definitely be making this again.
Freida Lubowitz
May 20, 2025Great recipe! I did find it needed a little more salt than suggested, but otherwise, it was perfect.
Alexandria White
Apr 22, 2025My kids loved this! They usually don't eat asparagus, but they devoured this pasta.
Nettie Weimann
Apr 16, 2025This recipe was so easy to follow, and the pasta turned out delicious! The lemon really brightens up the flavors.
Lucie Ledner
Apr 4, 2025I added some grilled chicken to make it a more complete meal, and it was fantastic!
Dawn Stiedemann
Jan 10, 2025I used frozen peas, and it worked out great. Saved me some prep time!