Description

This Creamy Lemon Asparagus Pasta features a rich and savory lemon cream sauce, combined with fresh asparagus, sweet peas, and crispy pancetta for a deliciously quick and satisfying meal.

Ingredients

Scale

8 ounces orecchiette pasta
8 asparagus spears (chopped into about 1-inch pieces)
1 cup frozen peas
1 teaspoon olive oil (optional)
8 ounces pancetta (diced)
2 tablespoons butter (preferably unsalted)
1 tablespoon flour
1/4 cup white wine or broth
1 cup heavy cream
1/2 teaspoon garlic powder
1 lemon (zest and juice)
1/3 cup freshly grated parmesan cheese
salt & pepper to taste
chopped fresh parsley or basil and parmesan cheese for garnishing.

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Instructions

Cook the pasta in salted water according to package directions. A few minutes before the pasta is finished, add the asparagus and cook until 'al dente'. Before draining, add the frozen peas to defrost them. Reserve 1/2 cup of the cooking water, then drain.
In a skillet over medium heat, cook the pancetta until crispy. Use olive oil if needed. Transfer the cooked pancetta to a paper towel-lined plate.
Drain excess fat from the skillet.
To make the sauce, melt butter in the same skillet. Stir in flour and whisk for about a minute.
Slowly add the wine or broth while whisking until it thickens. Then, gradually pour in the heavy cream and continue whisking until thickened.
Add the garlic, lemon juice, lemon zest, and Parmesan cheese to the sauce. Season with salt and pepper.
Combine the pancetta, pasta, asparagus, and peas in the skillet, tossing gently to combine.
Add reserved cooking water if a creamier sauce is desired.
Serve immediately, garnished with additional Parmesan cheese and chopped parsley or basil.

Notes

Be careful not to overcook the pasta; it should be ‘al dente’ for the best texture.
If using fresh peas, add them towards the end to avoid overcooking.
This dish can easily be made without pancetta for a vegetarian option.

Nutrition

Serving Size: 1 serving
Calories: 600
Sugar: 1g
Sodium: 750mg
Fat: 36g
Saturated Fat: 19g
Unsaturated Fat: 16g
Trans Fat: 0g
Carbohydrates: 52g
Fiber: 3g
Protein: 21g
Cholesterol: 90mg