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"Good bread is the most fundamentally satisfying of all foods; good bread with fresh butter, the greatest of feasts!"--James Beard

Creamy Asparagus, Herb, and Pea Pasta Recipe

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This recipe for Creamy Asparagus, Herb, and Pea Pasta is from Ruth's Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
2 thin pancetta slices (about 5/8 oz)
1 large garlic clove, thinly sliced
2/3 c unsalted chicken stock
3 oz (1/3 less fat) cream cheese
3 tbs marscarpone cheese
8 oz pasta (pappardelle, linguine, bow tie)
1 1/2 c asparagus pieces (1")
1/2 c frozen green peas
1 tsp salt
1/4 tsp ground black pepper
1 tbs flat-leaf parsley (chopped)
1 tbs fresh chives (thinly sliced)
Directions:
Directions:
1. Place pancetta in a large skillet over medium heat; cook 6 minutes until pancetta begins to crisp, stirring constantly.
2. Add garlic; cook 30 sec, stirring constantly.
3. Add stock; bring to boil; reduce heat; simmer 4 min
4. Add cream cheese, marscarpone, stirring with whisk until smooth.
5. Strain sauce through fine sieve over large bowl; discard solids
6. Cook pasta according to directions, omitting salt and fat. Add asparagus and peas during last 2 min of cooking, continue cooking 2 min; drain
7. Add pasta mixture, salt, and black pepper to sauce in bowl; toss well to combine.
8. Sprinkle with parsley and chives.
Number Of Servings:
Number Of Servings:
4
Preparation Time:
Preparation Time:
30 min
Personal Notes:
Personal Notes:
Calories 388
Fat 12.3 g
Protein 17 g
Carb 53 g
Fiber 7 g
Sodium, 407 mg

 

 

 

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