Asparagus and Lemon Pasta
Tender-crisp asparagus and sweet green peas are tossed with pasta and lemony cream sauce for the perfect spring dinner!
Servings: 4 servings
Ingredients
- 16 ounces (454 g) dry spaghetti or pasta of your choice
- 2 tablespoons olive oil
- 2 tablespoons (28 g) butter
- 1 leek thinly sliced can substitute it with thinly sliced shallots
- 6 garlic cloves minced
- 1 pound (454 g) asparagus cut into 2 inch pieces
- ½ cup (73 g) frozen green peas
- ½ cup (118 ml) heavy cream
- ½ cup (118 ml) pasta water
- 1 large lemon juice and zested
- Salt to taste
- ½ teaspoon black pepper
- 2 tablespoons (4 g) fresh basil chopped
- 2 tablespoons (8 g) fresh parsley chopped
- ⅓ cup (33 g) parmesan grated
For the breadcrumbs:
- 1 tablespoon olive oil
- 1 tablespoon (14 g) unsalted butter
- ½ cup (30 g) panko breadcrumbs
- 1 teaspoon (2 g) lemon zest
- ½ teaspoon garlic powder
Instructions
- Cook the pasta according the package instructions and set it aside.16 ounces dry spaghetti or pasta of your choice
- Reserve some pasta water for the sauce.
- To a skillet set over medium-high heat, add olive oil and butter.2 tablespoons olive oil, 2 tablespoons butter
- Add the thinly sliced leeks and sauté it until it softens.1 leek thinly sliced
- Now add the minced garlic, asparagus, green peas and let it cook for 3 to 4 minutes, or until the asparagus slightly softens. Reduce heat to medium.6 garlic cloves, 1 pound asparagus, ½ cup frozen green peas
- Now add the cream, pasta water, lemon juice, salt, black pepper, chopped herbs (basil and parsley), and lemon zest. Reduce heat to a low simmer and let it cook until the sauce thickens. Taste the sauce at this stage and add more lemon juice or salt if needed.½ cup heavy cream, ½ cup pasta water, 1 large lemon, Salt to taste, ½ teaspoon black pepper, 2 tablespoons fresh basil, 2 tablespoons fresh parsley
- Now add the cooked pasta. Parmesan and mix everything well.⅓ cup parmesan
- To make the flavored breadcrumbs: to a skillet over medium heat, add the olive oil, butter and let it heat up.1 tablespoon olive oil, 1 tablespoon unsalted butter
- Add the breadcrumbs, lemon zest, garlic powder and cook until it gets nice and toasty. Adjust salt/ seasoning if necessary.½ cup panko breadcrumbs, 1 teaspoon lemon zest, ½ teaspoon garlic powder
- Now add the toasted breadcrumbs to the pasta and serve it with some more fresh herbs.
Notes
How to store: If you have leftovers, this dish can be stored in an airtight container in the fridge for three or four days. Reheat it in the microwave or in a skillet with a splash of cream. To freeze, place the pasta in an airtight storage container or freezer bag and store it in the freezer for up to 3 months. Let it thaw in the refrigerator before reheating.
Nutrition
Serving: 1 serving | Calories: 754 kcal | Carbohydrates: 107 g | Protein: 24 g | Fat: 26 g | Saturated Fat: 10 g | Polyunsaturated Fat: 3 g | Monounsaturated Fat: 11 g | Cholesterol: 42 mg | Sodium: 239 mg | Potassium: 715 mg | Fiber: 9 g | Sugar: 10 g
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