Creamy Asparagus and Peas Pasta

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.

• Preparation Time: 20 mins
• Cooking Time: 30 mins
• Total Time: 50 mins
• Calories: 423 Calories

Ingredients

• 1 onion, chopped
• ½ lemon, juiced
• 3 tablespoons heavy cream
• salt and ground black pepper to taste
• 1 pound fresh fettuccine pasta
• 1 pound fresh asparagus, trimmed and cut into 1-inch pieces
• 5 slices bacon, cut into 1/2-inch pieces
• ½ pound fresh peas
• 5 ounces shredded Italian three-cheese blend

Recipe Instructions

Step 1

Place bacon in a large saucepan and cook over medium-high heat until bacon is evenly browned, about 10 minutes. Stir occasionally while cooking. Drain the bacon grease from the pan, and transfer bacon to a paper towel-lined plate.

Step 2

Bring a large pot of water to a boil and stir in asparagus and peas; stir occasionally and cook until the vegetables are slightly softened but still bright green, about 5 minutes. Drain and set aside.

Step 3

Cook and stir onion until translucent over medium heat in the same pan as bacon, about 5 minutes; stir in asparagus, peas, and bacon pieces.

Step 4

Squeeze lemon juice over the asparagus mixture; season with salt and black pepper.

Step 5

Bring a large pot of salted water to a boil and stir in the fettuccine; cook, stirring often, until fettuccine are tender, about 5 minutes. Drain well.

Step 6

Stir hot fettuccine into the pan with asparagus mixture over medium-low heat and toss gently to combine.

Step 7

Stir in cream and bring mixture to a simmer.

Step 8

Sprinkle cheese blend over the mixture and allow to stand until the cheese melts, about 5 minutes; stir cheese lightly into the fettuccine and vegetables to serve.