creamy spring pasta.

For some recipes, I spend hours researching techniques, piecing together ingredients, and calculating cook times until I'm sure that whatever I'm planning to make is absolutely perfect. Other times I just look inside of my fridge, throw some leftover odds and ends into a skillet, and hope for the best. 

And you know what? They have about the same success rate. 

Sometimes those meticulously-planned, mathematically perfect recipes fail; and sometimes those free-wheeling, planless dinners are the very best I’ve ever tasted. 

In case you didn’t guess it, this creamy spring pasta is of the latter experience, though I’ve since made it several different times since the very first day I desperately threw asparagus into a pot. I was extra-busy and forgot to plan dinner, but had a few minutes to throw something together before leaving for an event — I was craving carbs and made a springy version of my favorite creamy pasta with a few vegetables I’d picked up earlier in the week. It revived my asparagus, made use of frozen peas, and, best — filled me up. 

Evan, on the other hand, ordered chicken tenders as soon as we arrived at the event. 

Now, the chicken tender order wasn’t for lack of eating dinner. He did -- and he had seconds, and he loved it just as much as I did (and he hates peas!) So yes, I promise this pasta is very good; but it is vegetarian, so keep that in mind when feeding particularly hungry people (Chicken tenders would, in fact, make a great pairing.) 

Otherwise, this pasta is just meant to be a lightly creamy pasta al limone with some extra-springy elements. My only note? DON’T let anything burn — watch that garlic closely. If anything browns, the cream adopts the color and flavor and you’ve all but ruined the dish. 

Speaking from experience. 

Enjoy!

Serves 4

Print Recipe

INGREDIENTS

1/2 pound pasta, I recommend linguini or fettuccini 

8 stalks asparagus

2 tablespoons olive oil

4 cloves garlic, sliced

1 cup heavy whipping cream

Juice from 1/2 lemon

Pinch of salt and pepper 

2 tablespoons butter 

1/2 cup frozen peas

1/2 cup grated parmesan 

Several dill sprigs, optional, for serving*

RECIPE

Cook pasta to al dente and reserve 1/2 cup pasta water. Drain. 

Using a vegetable peeler, shave the asparagus lengthwise, creating long ribbons. Trim the tops and reserve. 

Heat the olive oil in a large skillet over medium heat. Add the asparagus tops and garlic. Cook until fragrant, about 2 minutes. 

Add the cream, lemon, salt, and pepper. Simmer on low heat until thickened slightly, about 5 minutes. 

Add the butter, asparagus ribbons, and peas. Cook until peas and asparagus are bright green and butter is melted, about 2 minutes. 

Add the pasta and toss, adding just a splash of pasta water to the skillet to coat the noodles with the cream. Remove from the heat. 

Top with grated parmesan and dill to serve. 

NOTES:

*Dill is very spring-tasting. If you don’t like dill, try parsley.

Other recipes that are also good:

Artichoke and Orzo Soup.

Greek Salmon Grain Bowls.

Sausage and Rapini Pasta.

Sunday Gravy.

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