Asparagus, Herb & Pea Creamy Pasta
Recipe: #24479
July 24, 2016
Categories: Side Dishes, Cheese, Asparagus Italian, 5-Minute Prep, Diabetic, Frozen Vegetables, Italian Dinner, more
"Looks like Spring on a plate with the bright green against the creamy pasta! If you can't find pancetta you can substitute bacon."
Ingredients
Nutritional
- Serving Size: 1 (179.1 g)
- Calories 452.8
- Total Fat - 19 g
- Saturated Fat - 7.5 g
- Cholesterol - 85.3 mg
- Sodium - 1055.5 mg
- Total Carbohydrate - 52.1 g
- Dietary Fiber - 7.3 g
- Sugars - 2.6 g
- Protein - 20.3 g
- Calcium - 90.3 mg
- Iron - 1.8 mg
- Vitamin C - 7.9 mg
- Thiamin - 0.3 mg
Step by Step Method
Step 1
Start water to boil for the pasta.
Step 2
Place pancetta in a large skillet over medium heat; cook 6 minutes or until the pancetta begins to crisp, stirring occasionally. Once crisp, remove one slice of pancetta and set aside.
Step 3
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 the sauce through a fine sieve over a large bowl. Discard solids.
Step 4
While the sauce is cooking, cook the pasta according to the package directions, omitting salt and fat.
Step 5
Add asparagus and peas during the last 2 minutes of cooking; cook 2 minutes. Drain.
Step 6
Add the pasta mixture, salt, and black pepper to the sauce in the bowl. Toss well to combine. Sprinkle with parsley and chives.
Step 7
Crumble the slice of pancetta that was set aside and sprinkle over to garnish.
Tips
No special items needed.