Creamy pasta with asparagus & peas

Creamy pasta with asparagus & peas

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(20 ratings)

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Cooking time

Prep: 5 mins Cook: 12 mins

Skill level

Easy

Servings

Serves 2

Take five ingredients and whip up this simple green vegetable fusilli supper for two, plus hit 3 of your 5-a-day

Nutrition and extra info

Additional info

  • Vegetarian
  • Healthy
Nutrition info

Nutrition per serving

kcalories
658
protein
25g
carbs
75g
fat
28g
saturates
15g
fibre
7g
sugar
7g
salt
0.5g

Ingredients

  • 250g fusilli or your favourite pasta shape
  • 300g asparagus spears, woody ends removed, cut into lengths
  • 175g frozen peas
  • zest and juice ½ lemon
  • 100g soft cheese with chives

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Method

  1. Cook the pasta following the pack instructions. Two minutes before the end of the cooking time, add the asparagus and peas. Boil everything together for the final 2 mins, then scoop out and reserve a cup of the cooking liquid from the pan before draining the pasta and veg.
  2. Return the pasta and veg to the pan and add the lemon zest, soft cheese and seasoning. Add a squeeze of lemon juice to taste and stir in 2-3 tbsp of the cooking liquid to loosen the sauce.

Recipe from Good Food magazine, April 2012

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Comments

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Maritastoeb's picture
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It's a great and often used recipe especially when having guests. I think the sauce benefis from using some dry white wine and a some stock. By using more asparagus you can even reduce the quantity of cream. Also great with white asparus, which of course you have to peel before using. The peels make a great and tasty stock.

sianr1987's picture

After reading the comments decided to leave out the lemon, used normal cheese and chives seperately but overall a good quick and easy meal. Would make again. I think the portions are qutie generous.

paulstearne's picture

Not an unpleasant dish but certainly lacking something.

ktholbrook's picture

think i found the missing ingredient - Chorizo. Add this and the dish and it is fantastic! I have cooked this abut 10 times now, yum!

mac-cook's picture
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Me and my partner enjoyed this recipe :)

claudiajhamilton's picture

I thought it was quite tasty, when you consider the amount of ingredients and time taken. Black pepper was a must though!

jbjumping's picture
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Quick, easy, filling and colourful. Had mine with garlic bread. Whole family enjoyed.

kayalagarcia's picture

I need to know what the proportion of daily allowance this dish is :s its for school because I'm going to make it but i need to know that information and i really don't know how to find it out :(

darrenbell284's picture
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Sorry to say this was the first recipe I have taken from this website, cooked and disliked. It was really bland, the tang from the lemon didn't work for me, it's about the first time in three months that I left more than half on the plate. The redeeming feature is that there isnt much washing up to do, and it was quick to prepare. Not for me sadly.

bryn2012's picture
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could possibly say it is a bit bland but wasnt exactly disappointed with it and i would definitely make it again.

leylarna's picture

I added grilled pepper philidelphia for a different flavour. Very tasty and simple.

kyrena-mackay's picture

Trying to understand how this is healthy? 658 calories for one meal is quite high!

brianel3's picture

Substitute the asparagus for any green vegetable that you like and which is in season!
Spice it up with any seasoning you like.
The basic principle is that it is quick to prepare, and by using seasonal, or even frozen vegetables, this is a frugal and nutritious meal.
By the way it is an excellent way to use up any cooked left-over vegetables there may be in the 'fridge.

chappers868's picture
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Quick, easy, light and very nice. After reading a few comments advising it was quite bland, I decided to substitute the chive soft cheese for garlic and herb - it was lovely! Definitely needs some salt and pepper, but other than that - a quick, easy and yummy meal :)

maisiearcher95's picture
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I really liked this recipe, however the portion sizes were a little too big so next time I'll be halving them. The lemon seemed to overpower a bit too much for me so I'll be putting less juice in next time but over all I really enjoyed this dish and it is perfect for a quick and easy meal if I don't want to cook one night ;)

felidae's picture
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I used parsley instead of chives and mixed into philadelphia. Also added salt , pepper and a dash of olive oil to the pasta water. what really makes this recipe however is the lemon zest and juice - it really gives it a "zing". absolutely delicious and super quick and easy. definitely making this again.

philchales's picture

It was very bland so I added lemon zest, juice of half a lemon and chopped mint and it was delicious.

kirstienic's picture
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We really liked this!

miriamsinead's picture
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I had some asparagus in the fridge to use up so the timing of this recipe on the cover page was perfect. Having read the comments that garlic had to feature I put a large chopped clove into the cheese mixture. Still something missing.........so a big dollop of Tesco fresh pesto did the trick. According to The Carnivore there are much better ways to use up asparagus. Don't think this will be on the menu again.

karinaminaya's picture
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Average recipe; weird and bland flavour. I wouldn't prepare it again as I would prefer to make a better use from the asparagus. My husband liked it but my children (who are good eaters) didn't like it.

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