This Creamy Lemon Asparagus Pasta is a fresh spring & summer recipe filled with asparagus & peas in a creamy lemon sauce.
8 Ounces Pasta
1 Pound Asparagus, fresh & cut into 2-inch pieces
1 Cup Peas, fresh or frozen
1 Tablespoon Extra Virgin Olive Oil
3 Tablespoons Butter, salted
3 Garlic Cloves, minced
1/2 Teaspoon Dried Parsley
1/4 Teaspoon Dried Thyme
1/4 Teaspoon Dried Basil
1 Pinch Salt
1 Pinch Pepper
3–4 Tablespoons Flour
1 Cup Vegetable Broth
1 Cup Heavy Cream
1/3 Cup Parmesan, grated + 1/4 cup extra for topping
1 Tablespoon Lemon Zest
1 Tablespoon Lemon Juice
3 Tablespoons Fresh Parsley, finely chopped
First, cook the pasta according to the packaging instructions.
After about 6-7 minutes (3 minutes before the pasta is al dente) add the asparagus & peas.
Cook until the pasta is al dente & then drain & toss with 1 tablespoon olive oil to prevent sticking.
While the pasta is cooking, melt 3 tablespoons butter over medium-low heat in a non-stick pan & add the 3 minced garlic cloves. Sprinkle with 1/2 teaspoon parsley, 1/4 teaspoon thyme, 1/4 teaspoon basil, salt, & pepper. Cook for 2-3 minutes until fragrant.
Whisk in the flour (a tablespoon at a time) into the butter until a rue forms. Then whisk in 1 cup of vegetable broth, slowly, until completely incorporated, whisking continuously.
Add the 1 cup heavy cream & stir until thickened & warm. Then stir in 1/3 cup parmesan, 1 tablespoon lemon zest, & 1 tablespoon lemon juice.
Gently fold in the pasta, asparagus, & peas.
Serve immediately topped with an extra sprinkling of parmesan & fresh parsley.