Creamy Lemon Asparagus Pasta
Creamy Lemon Asparagus Pasta
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Ingredients
2 cups uncooked pasta
4 tablespoons butter
1 cup peas
4 tablespoons fresh mint, chopped
1 cup asparagus, chopped
½ cup grated Parmesan cheese
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1 teaspoon Morton & Bassett Garlic Powder
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1 teaspoon Morton & Bassett Onion Powder
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1 teaspoon Morton & Bassett White Pepper
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1 teaspoon Morton & Bassett Fennel Seed
1 teaspoon salt
Directions
Bring a large pot of water to a boil.
Trim the ends off the asparagus and cut into 2-inch pieces. Add to the boiling water and cook for 2–4 minutes, until just tender.
Immediately transfer the asparagus to an ice water bath to stop the cooking process. Drain and set aside.
In a separate pot of boiling water, cook the pasta until al dente.
Drain the pasta, reserving about ¼ cup of pasta water.
Return the pasta to the pot and add the butter, stirring until melted.
Add Morton & Bassett Garlic Powder, Onion Powder, White Pepper, Fennel Seed, and salt. Mix well to combine.
Stir in half of the Parmesan cheese until melted and creamy.
Remove from heat and add the peas and cooked asparagus. Toss until evenly combined.
Plate the pasta and top with fresh mint and the remaining Parmesan cheese. Serve immediately.
Servings
4
Cook Time
30 minutes
Perfect for a quick weeknight dinner, this recipe is both satisfying and refreshing.
Author:Morton & Bassett