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Creamy Pasta with Asparagus & Peas

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Creamy Pasta with Asparagus & Peas

  • 16 oz. Fusilli Pasta
  • 12 oz. Frozen Green Peas
  • 2 c. Asparagus Spears, woody ends removed, cut into lengths
  • 1 c. Lemons, zested and juiced
  • 1 c. Shredded Chedder Cheese
  • 2 oz. Chives, for seasoning
  • Cook the pasta following the pack instructions. Two minutes before the end of the cooking time, add the asparagus and peas. Boil everything together for the final 2 mins, then scoop out and reserve a cup of the cooking liquid from the pan before draining the pasta and vegetables.
  • Return the pasta and vegetables to the pan and add the lemon zest, soft cheese and seasoning. Add a squeeze of lemon juice to taste and stir in 2-3 tbsp of the cooking liquid to loosen the sauce.