Photo: Eaters Collective
Creamy Asparagus and Peas Pasta
9 ingredients
20 min + 30 min
6 servings
openrecipes
"This recipe is inspired by both Jaime Oliver's Creamy Shells and Peas recipe and a local restaurant's version. However, I've never been tempted to make Jaime's; I'm sure it tastes awesome but I decided to tweak it to my heart's content. Mine is very fast to make and very fresh tasting."
Estimated Nutrition (whole recipe, rough)
465
Calories
20g
Protein
11g
Fat
75g
Carbs
What these numbers assume — 9 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Pasta | 1 cup cooked (140g) | 220 |
| Peas | 1/2 cup (72g) | 62 |
| Cream | 1 tbsp (15ml) heavy | 51 |
| Onion | 1 medium (110g) | 44 |
| Bacon | 1 slice cooked (8g) | 43 |
| Asparagus | 6 spears (90g) | 27 |
| Lemon | juice of 1 lemon (48ml) | 12 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Salt | 1 tsp (6g) | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 5 slices bacon, cut into 1/2-inch pieces
- 1 pound fresh asparagus, trimmed and cut into 1-inch pieces
- 1/2 pound fresh peas
- 1 onion, chopped
- 1/2 lemon, juiced
- salt and ground black pepper to taste
- 1 pound fresh fettuccine pasta
- 3 tablespoons heavy cream
- 5 ounces shredded Italian three-cheese blend
Directions
Step-by-step directions aren't available for this recipe in our database.
View the full recipe at the original source →
By allrecipes ·
Recipe sourced from
openrecipes