Creamy Pasta with Peas and Asparagus

Smell of Rosemary - Creamy Pasta with Peas and Asparagus - Top

This fettuccine pasta infused with healthy green vegetables, two kinds of cheese, pancetta and fresh herbs is a taste treat that will inspire you to make this two-cheese pasta again and again.

Ingredients

  • 2 ounces of pancetta, 2 to 3 thick slices cut into ¼ inch small pieces
  • 1 garlic clove, minced
  • ¾ cup of chicken stock
  • 1/3 cup of reduced fat cream cheese
  • ¼ cup of mascarpone cheese
  • 8 ounces of fettuccine
  • 1 ½ cups of asparagus pieces
  • ½ cup frozen peas
  • ½ teaspoon salt
  • ¼ teaspoon of black pepper
  • 2 tablespoons of chopped parsley
  • 1 tablespoon of chopped fresh chives

Smell of Rosemary - Creamy Pasta with Peas and Asparagus - Ingredients

Cook pancetta in a large skillet on medium heat for about 6 minutes, until crisp.

Smell of Rosemary - Creamy Pasta with Peas and Asparagus - Cooking Pancetta

Remove pancetta from the skillet and discard rendered fat, reserving only about ½ tablespoon. Add minced garlic and cook for about one minute and then add chicken stock and bring to a boil. Add cream cheese and mascarpone cheese and whisk until the sauce is smooth, set aside.

Cook pasta according to package instructions, in the last 2 minutes of cooking add asparagus and peas. Drain well. Add pasta and vegetables to sauce.

Smell of Rosemary - Creamy Pasta with Peas and Asparagus - Cooking Pasta and Vegetables with Sauce

Toss the pasta and vegetables until combined, add salt and black pepper and sprinkle with chopped parsley and chives.

Smell of Rosemary - Creamy Pasta with Peas and Asparagus - Finished

The combination of cream cheese and mascarpone makes the delish creamy sauce used in this recipe. This is easy and fast to make, perfect for a weeknight meal choice. Bacon can be used instead of pancetta.

Smell of Rosemary - Creamy Pasta with Peas and Asparagus - Bottom

Preparation Time: about 10 minutes

Cooking Time: about 18 minutes

Recipe inspired by Cooking Light ’20 Minute Meals’ magazine from April 10, 2015.

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