Creamy Asparagus, Herb, and Pea Pasta

With artichokes, arugula, pesto, prosciutto, and Parmesan, this pizza has intense, addictive flavor. Splurge and try it with homemade pesto.

Photo by Barbara B.
Adapted from cookinglight.com

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

4

Servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

4

servings

Adapted from cookinglight.com

Ingredients

  • 2

    thin pancetta slices (about 5/8 ounce)

  • 1

    large garlic clove, thinly sliced

  • 2/3

    cup unsalted chicken stock

  • 3

    ounces 1/3-less-fat cream cheese (about 1/3 cup) $$

  • 3

    tablespoons mascarpone cheese

  • 8

    ounces uncooked pappardelle (wide ribbon pasta)

  • 1 1/2

    cups (1-inch) asparagus pieces

  • 1/2

    cup frozen green peas

  • 1/2

    teaspoon kosher salt

  • 1/4

    teaspoon freshly ground black pepper

  • 1

    tablespoon chopped fresh flat-leaf parsley

  • 1

    tablespoon thinly sliced fresh chives

Directions

1. Place pancetta in a large skillet over medium heat; cook 6 minutes or until pancetta begins to crisp, stirring occasionally. Add garlic; cook 30 seconds, stirring constantly. Add stock; bring to a boil. Reduce heat; simmer 4 minutes. Add the cream cheese and mascarpone, stirring with a whisk until smooth. Strain sauce through a fine sieve over a large bowl. Discard solids. 2. Cook pasta according to package directions; omitting salt and fat. Add asparagus and peas during last 2 minutes of cooking; cook 2 minutes. Drain. Add the pasta mixture, salt, and black pepper to sauce in bowl; toss well to combine. Sprinkle with parsley and chives.

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