Creamy Asparagus Pasta With Peas and Mint Recipe - The New York Times

Updated April 29, 2024

Christopher Testani for The New York Times. Food Stylist: Simon Andrews.

Sautéing asparagus in butter mellows it, bringing out its sweetness. Mixed with peas, mint, Parmesan and cream, it makes the foundation of a rich pasta dish with primavera vibes, but easier, faster and brighter, thanks to some grated lemon zest folded in at the end. If you can’t get good asparagus, feel free to substitute other quick cooking vegetables, like zucchini, corn or mushrooms. This delightful cream sauce is highly adaptable.

Featured in: The Best Ways to Cook Asparagus

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Ingredients

Yield:3 to 4 servings

• 1teaspoon fine sea or table salt, more as needed
• 1pound short pasta, such as campanelle
• 1pound asparagus (about 1 bunch), trimmed
• 2tablespoons unsalted butter
• ¾cup frozen green peas (no need to thaw)
• 4scallions, white and green parts thinly sliced
• ¼teaspoon red-pepper flakes
• 2garlic cloves, finely chopped
• ½teaspoon freshly ground black pepper
• ¾cup heavy cream
• ¾cup grated Parmesan, more for serving
• 1lemon, zested and halved
• ½cup chopped fresh mint (or use parsley, basil or dill), for serving
• Extra-virgin olive oil, for drizzling

Ingredient Substitution Guide

Nutritional analysis per serving (4 servings)

824 calories; 35 grams fat; 19 grams saturated fat; 1 gram trans fat; 11 grams monounsaturated fat; 2 grams polyunsaturated fat; 98 grams carbohydrates; 8 grams dietary fiber; 8 grams sugars; 30 grams protein; 766 milligrams sodium

Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.

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Preparation

1. Bring a large pot of salted water to a boil over medium-high heat. Cook pasta until al dente according to package directions.

2. As the pasta boils, slice asparagus stems into ¼-inch-thick pieces; leave asparagus tips whole.

3. Melt butter in a large skillet over medium-high heat. Add asparagus, peas, scallions and red-pepper flakes. Cook until vegetables are bright green and just tender (but not soft or mushy), 2 to 4 minutes. Stir in garlic and cook 1 minute more. Season with the salt and ¼ teaspoon black pepper; pour mixture into a large serving bowl.

4. To the same skillet, add the heavy cream, ½ cup grated Parmesan and ¼ teaspoon pepper. Simmer until reduced and thick, about 2 to 3 minutes. Return vegetables to the skillet and toss with the sauce to reheat.

5. When the pasta is done, reserve ½ cup pasta water, then drain well.

6. Immediately put the hot pasta in the same bowl you used for the vegetables and toss with remaining ¼ cup grated Parmesan, lemon zest and mint. Add vegetable-cream mixture and the juice of half a lemon, and toss well. If the mixture looks thick, add a little pasta water to loosen it; it should be saucy. Taste and season generously with salt, pepper and more lemon juice as needed; it should taste bright and lively. Serve, topping each bowl with more Parmesan, mint and a drizzle of olive oil.

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2024-04-29 23:52:09Z
CBMiVWh0dHBzOi8vY29va2luZy5ueXRpbWVzLmNvbS9yZWNpcGVzLzEwMjUzMjktY3JlYW15LWFzcGFyYWd1cy1wYXN0YS13aXRoLXBlYXMtYW5kLW1pbnTSAQA

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