Description
A vibrant and creamy pasta dish featuring fresh asparagus and peas, perfect for a cozy dinner or brunch.
Ingredients
- 12 oz fettuccine
- Salt (for boiling water)
- 2 tbsp olive oil
- 3 cloves garlic (minced)
- 4 cups fresh spinach (chopped)
- 1 cup heavy cream (or coconut milk for dairy-free)
- 1/2 cup Parmesan cheese (grated, or nutritional yeast for vegan option)
- 1/2 tsp salt
- 1/4 tsp black pepper
- Pinch of nutmeg (optional)
- 1 tbsp lemon juice
- 1 cup green peas (fresh or frozen)
- 1 bunch green asparagus (trimmed and cut into 2-inch pieces)
- 2 tbsp fresh basil (chopped)
- 2 tbsp pine nuts or slivered almonds (toasted)
- Extra Parmesan or lemon zest (optional)
Instructions
- Bring a large pot of salted water to a boil. Add fettuccine and cook until al dente according to package instructions. Reserve 1/2 cup of pasta water before draining. Set pasta aside.
- In a large skillet, heat olive oil over medium heat. Add minced garlic and sauté until aromatic, about 1 minute. Stir in chopped spinach, cooking until wilted, approximately 2-3 minutes.
- Transfer the sautéed spinach and garlic mixture to a blender. Add heavy cream, Parmesan, salt, pepper, nutmeg (if using), and lemon juice. Blend until smooth and creamy, then return to the skillet, warming over low heat.
- In a separate pan, bring water to a boil, then blanch the asparagus for 2 minutes. Add peas and cook for an additional minute. Drain and transfer to the skillet with the sauce.
- Add the cooked fettuccine to the skillet with the sauce and vegetables. Toss gently to coat evenly. Garnish with fresh basil, toasted pine nuts, and extra Parmesan if desired.
Notes
For added depth of flavor, consider roasting the asparagus instead of blanching it. This dish is ideal for meal prepping; keep the sauce and pasta separate until ready to eat.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Italian