Parmesan Asparagus Pasta is the perfect spring pasta dish!
Fresh asparagus and green peas are cooked in a light, lemony cream sauce and served with fettuccine and extra parmesan cheese. Perfect for meatless meals or a vegetarian favorite! Or add in some cooked chicken, salmon or diced smoked sausage to make it into a protein rich entrée. This simple supper has gourmet appeal, and it’s so easy to prepare and customize too! Add roasted red peppers or substitute broccoli or other favorite vegetables if desired. Try it for dinner tonight!
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Parmesan Fettuccine with Asparagus
- Easy enough for every day and fancy enough for company, Parmesan Asparagus Pasta is a home cook’s secret weapon recipe that’s guaranteed to impress!
- Asparagus has so many uses, from appetizers to main dishes! Grab some asparagus when it’s on sale at its peak and use in these other recipes, too! Serve Oven Roasted Asparagus as an appetizer or side dish, Air Fryer Roasted Asparagus, or in this hearty ‘white’ Chicken Lasagna recipe.
- For a potluck or party, serve as a baked casserole by finishing it under the broiler with extra parmesan cheese until it’s nice and crisp.
What’s in Parmesan Pasta?
ASPARAGUS: Choose stalks that are deep green with light green or purplish-pink tips. Snap off the woody ends or use a peeler if the ends are still tough. Add a bit of minced garlic or shallots while sautéing the asparagus for added flavor.
PEAS: Fresh, frozen, or canned peas can be used in this recipe. If using canned, be sure to rinse before using.
SAUCE: This creamy parmesan sauce is meant to be rich and velvety balanced out with a burst of lemon juice and zest. For best results, use a whole, fresh lemon. For a non-dairy version, oat milk tastes and cooks just like heavy whipping cream.
PROTEIN: Chicken, sliced sausage, smoked salmon, shrimp, even bacon pieces will all complement the other ingredients in the creamy cheese sauce!
ADD-INS: Bulk up the texture and color of this dish by adding chopped fresh or frozen spinach, diced tomatoes, or diced zucchini or yellow squash.
How to Make Parmesan Fettuccine
It’s super easy to make this delicious pasta dish:
- Prepare asparagus and sauté in butter (or olive oil).
- Reduce heat to low and add cream. When heated through, add lemon zest, salt, and pepper (per recipe below).
- Cook peas in boiling water for 30 seconds, then add pasta and cook until tender.
- Drain peas and pasta, reserving ¼ cup pasta water. Return pasta and peas to the pot, add asparagus sauce and toss to coat. Mix in a bit of pasta water until desired consistency is achieved.
- Add lemon juice and season. Garnish as desired.
What to Serve with Parmesan Pasta?
Keep the theme of light and spring-like in mind and serve with a slice of homemade No Knead Bread, and any of these tasty sides and salads: Oven Roasted Radishes, Oven Roasted Beets, Roasted Acorn Squash, Kale Caesar Salad, Red Leaf Salad with Lemon Vinaigrette.
Leftovers?
Store leftover pasta in a covered container up to 4 days in the refrigerator. Reheat in the microwave or on the stovetop. Leftovers can be frozen up to 4 weeks but the pasta won’t be as firm once it’s thawed, so it’s not recommended. And this dish is so delish, leftovers are likely not going to be a problem!
Other Easy Pasta Recipes!
- Simple Parmesan Pasta With Lemon – a quick and easy side dish.
- Stuffed Pasta Shells – delicious and impressive.
- Ham And Pea Pasta Bake – perfect way to use up leftover ham.
- Skillet Lasagna – a favorite recipe made skillet-style.
Parmesan Asparagus Pasta
Ingredients
- 1 pound asparagus 1 bunch
- 1 Tablespoon butter or olive oil
- ⅔ cup heavy cream
- 1 Tablespoon lemon zest zest of 1 lemon
- ½ teaspoon kosher salt or to taste
- ½ teaspoon freshly ground black pepper or to taste
- ¾ cup peas frozen or fresh
- 1 pound fresh fettuccine
- ¼ cup reserved pasta cooking water may not need
- 2-3 Tablespoons lemon juice or juice of 1 lemon, fresh preferred
- 2-3 Tablespoons chopped fresh parsley or basil, for garnish
- ¼ cup freshly grated parmesan optional for garnish
Instructions
- Wash asparagus. Break the woody ends by holding each spear of asparagus near the middle and bottom, and snap the end off. If the ends are still tough, peel with a peeler. Cut asparagus into ⅛ inch diagonal pieces.
- In a medium skillet on medium heat, melt butter. Add asparagus and saute for 2 minutes. Reduce heat to low and add cream. When heated through, add lemon zest, salt, and pepper. Do not boil.
- Meanwhile, bring a large pot of water to a boil. Add peas, cook for 30 seconds, then add pasta and cook according to directions, until pasta is tender.
- Reserve ¼ cup pasta cooking water. Drain pasta and peas, then return to the pot. Pour cream sauce over pasta and toss to coat. Add reserved pasta water, if needed. Add lemon juice and parsley (or basil), and additional salt and pepper to taste.
- Serve immediately, garnished with parsley (or basil), pepper, and parmesan cheese if desired.
Notes
- Refrigerate leftover pasta in a covered container for up to 4 days.
- Reheat in the microwave or on the stovetop.
- Pasta can be frozen for up to 4 weeks, but will not be the same firm consistency, so it’s not recommended.
Nutrition Information
Nutrition information does not include optional ingredients or garnish and is an estimate. It may change based on actual ingredients and cooking methods used.
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Pirie, Gayle and Clark, John. “Fettuccine with Peas and Asparagus.” The Williams-Sonoma Bride & Groom Cookbook. Ed. Chuck Williams. New York: Free Press, 2006. 138. Print.
