Description
This Pesto Cream Pasta is the perfect Spring dinner and is loaded with roasted asparagus and sweet peas. It's creamy and cheesy with so many fresh Spring flavors, and ready in just 30 minutes! A must make weeknight dinner that the whole family will love.
Ingredients
Scale
- 1 cup frozen sweet peas
- 1 tablespoon olive oil
- 1 lb bunch or bundle of asparagus
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 8-10 ounces of Casarecce pasta (1/2 bag)
- 2 tablespoons butter
- 1/2 cup heavy cream
- 1 heaping tablespoon pesto sauce
- 1/2 cup parmesan cheese, shredded fine from the block
- About 1/4 to 1/3 cup reserved pasta water
- juice from 1/2 a lemon
- 1 tablespoon fresh parsley, minced
Instructions
- Preheat the oven to 400 degrees. Place the peas in a bowl and set aside at room temperature to unfreeze. (1) Cut the bottom few inches off the ends of the asparagus and discard. (2) Slice the remaining asparagus into 3 equal parts. (3) Lay the asparagus onto a cookie sheet and toss with 1 tablespoon olive oil and 1/4 teaspoon salt and 1/8 teaspoon black pepper, making sure to coat each piece with oil. (4) Bake for 10-14 minutes until tender. Note: It may take longer if they're on the thicker side.
- As the asparagus roasts, bring a large pot of water to a boil. Add in the pasta and cook until al dente, according to the instructions on box. Remove pasta to strainer, but Do NOT drain pasta water (see step 3).
- As the pasta cooks, remove about 1 cup of pasta water and place in a bowl to use for thinning the creamy pesto sauce.
- In a deep skillet, melt the butter and pour in heavy cream over low heat. Allow the mixture to heat up, but not boil, stirring every few minutes until hot (about 6-8 minutes).
- Sprinkle in the parmesan cheese and stir until melted for a few minutes. Add in peas, pesto sauce, 1/4 teaspoon salt and 1/8 teaspoon black pepper. Stir to combine and cook on low for 3-4 minutes. Add in a few tablespoons of the pasta water anytime it starts to thicken too much.
- Add the pasta and asparagus to the sauce and toss to combine. Squeeze fresh lemon right over the top of the dish.
- Top with parsley, serve immediately and enjoy!
Notes
- If you can find skinner asparagus, those will cook much faster.
- Make sure the asparagus is fully tossed in olive oil so it doesn't burn.
- Shred the cheese from a block for the best melt.
- Anytime the sauce starts to thicken, just add a few tablespoons of warm pasta water. It's basically magic!
- Prep Time: 5 minutes
- Cook Time: 25 minutes
- Category: pasta
- Method: stovetop
- Cuisine: Italian