Creamy pasta with asparagus & peas

Creamy pasta with asparagus & peas

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(34 ratings)

Prep: 5 mins Cook: 12 mins

Easy

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

  • Vegetarian
  • Healthy

Nutrition: per serving

  • kcal658
  • fat28g
  • saturates15g
  • carbs75g
  • sugars7g
  • fibre7g
  • protein25g
  • salt0.5g
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Ingredients

  • 250g fusilli or your favourite pasta shape
  • 300g asparagus spear, woody ends removed, cut into lengths
  • 175g frozen pea
  • zest and juice ½ lemon

    Lemon

    le-mon

    Oval in shape, with a pronouced bulge on one end, lemons are one of the most versatile fruits…

  • 100g soft cheese with chives

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.

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Comments (40)

Andi93's picture
3.75

While this recipe isn't the most complicated in the world, with enough lemon juice and seasoning it makes for a delightful summer dinner. It's also a good starting point for people who like to add to it and get creative. Definitely having garlic bread, pancetta, and some mint the next time around. More recipes like these please!

krissy81's picture
5

This was really tasty and very quick to dish up. Cheap and easy, will be making this again!

katielou93's picture

Omg love this recipe even my 1 year old did! I did add chicken just to bulk it out but we will be having this agen but a little less lemon next time.

ameredith1's picture
0

This was revolting. The peas did not go with the pasta whatsoever. Me and my boyfriend couldn't finish it. It has little to no taste apart from a strong taste of peas. The cream cheese sauce was sticky and sickly. Would not have this again

SharMW's picture
0

Absolutely awful. No-one ate it, the lemon over powdered it & it needed so much seasoning

freda_nelson's picture
2.5

This was a refreshing dish - but it needs LOTS of seasoning. As someone suggested before, I also added creme fraiche after the cream cheese. I think it's needed, as the pasta didn't so much have a sauce as a 'coating'. All in all though, I did really enjoy it.

westde's picture

Simple yet delicious. I added some fresh chopped mint and it really worked with combination of peas and asparagus.

emmas29's picture
5

We loved this recipe, it was really light and fresh tasting. There was quite a lot left in the pan, but that was fine as it allowed for second helpings! I used fresh pasta spirals so the entire dish was ready in under 5 minutes.
Mindful of the earlier comments I added a stock cube and some white wine to the pasta water, then mixed a bit more wine in with the cheese (half fat philly with chives), I also added a spoonful of creme fraiche and LOTS of seasoning before mixing with the pasta and adding a bit of the cooking liquid. I topped it with a little shaved parmesan and served with a wedge of lemon for extra squeezing (having already used the juice of half and the zest of the whole lemon I still felt that it could take more). I will definitely make this again!

Katerina T's picture

Yum! I really enjoyed this recipe!

UberRob's picture
3.75

Super-easy recipe... but needed a lot of salt and pepper or was quite bland. Quantities makes for two large meals.

(I left out the lemon, added a small pot (80g?) of pancetta and doubled the cheese... but would need more pancetta I think ).

Maritastoeb's picture
3.75

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
3

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
4

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
2

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
4

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

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