Creamy pasta with asparagus & peas

Creamy pasta with asparagus & peas

  • 1
  • 2
  • 3
  • 4
  • 5
(24 ratings)

By

Magazine subscription – 3 issues for £3

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

Buy Ingredients

Buy the ingredients for this recipe now via:

Want to know how this works? Read all about it here.

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

Comments, questions and tips

Sign in or create your My Good Food account to join the discussion.

Comments

Show comments
freda_nelson's picture
  • 1
  • 2
  • 3
  • 4
  • 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
  • 1
  • 2
  • 3
  • 4
  • 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
  • 1
  • 2
  • 3
  • 4
  • 5

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
  • 1
  • 2
  • 3
  • 4
  • 5

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
  • 1
  • 2
  • 3
  • 4
  • 5

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
  • 1
  • 2
  • 3
  • 4
  • 5

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
  • 1
  • 2
  • 3
  • 4
  • 5

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
  • 1
  • 2
  • 3
  • 4
  • 5

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
  • 1
  • 2
  • 3
  • 4
  • 5

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
  • 1
  • 2
  • 3
  • 4
  • 5

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 ;)

Pages

Questions

Tips