Asparagus, Herb & Pea Creamy Pasta
July 24, 2016
"Looks like Spring on a plate with the bright green against the creamy pasta! If you can't find pancetta you can substitute bacon."
- 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
Start water to boil for the pasta.
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.
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.
While the sauce is cooking, cook the pasta according to the package directions, omitting salt and fat.
Add asparagus and peas during the last 2 minutes of cooking; cook 2 minutes. Drain.
Add the pasta mixture, salt, and black pepper to the sauce in the bowl. Toss well to combine. Sprinkle with parsley and chives.
Crumble the slice of pancetta that was set aside and sprinkle over to garnish.
Tips & Variations
No special items needed.