Orecchiette with Asparagus and Peas
Tender orecchiette, sweet peas, and crisp asparagus all tossed in a light & bright lemon cream sauce is the perfect 20 minute dinner.
Servings: 2 people
Equipment
- 1 large pan
Ingredients
- 250 grams orecchiette or small pasta of choice
- 1/2 cup reserved pasta water
- 2 tbsp olive oil
- 2 tbsp butter
- 1 cup heavy cream
- ¾ cup parmigianao reggiano finely grated
- 1/2 lb asparagus ends trimmed and sliced diagonally
- 1/2 cup fresh peas
- 1 shallot chopped fine
- 2 garlic cloves minced
- 1/4 tsp red pepper flakes
- 1/8 tsp nutmeg
- 1/2 tsp salt
- 1/4 tsp pepper
- lemon zest to garnish
- fresh basil to garnish
Instructions
- Bring a large pot of salted water to boil.Add your pasta and cook until al dentre. Reserve at least 1/2 cup of pasta water.
- In a large saucepan, add the olive oil and butter and set to medium heat.
- Add the shallot, asparagus, and peas. Let cook for 4-5 minutes, just until the shallot is fragrant and the asparagus and peas begin to brown.
- Next, add the garlic, red pepper flakes, nutmeg, salt and pepper. Cook for another minute, allowing the garlic to become fragrant.
- Add the heavy cream and bring to a simmer and cook for an additional 2 minutes, allowing the sauce to thicken slightly.
- Add the parmigiano reggiano and stir until the cheese has melted and the sauce has thickened.
- Add the cooked pasta, along with a 1/4 cup of reserved pasta water and stir one last time.*Add an additional 1/4 cup of reserved pasta water if you want to thin out the sauce even more.
- Turn off the heat and finish with lemon zest, fresh basil and cracked black pepper.
Video
Nutrition
Calories: 809kcal | Carbohydrates: 62g | Protein: 23g | Fat: 53g | Saturated Fat: 29g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 18g | Trans Fat: 0.3g | Cholesterol: 127mg | Sodium: 881mg | Potassium: 503mg | Fiber: 6g | Sugar: 8g | Vitamin A: 2402IU | Vitamin C: 16mg | Calcium: 397mg | Iron: 3mg
