This Creamy Lemon Pasta is exactly what you need for spring to conquer all your pasta cravings now!
The weather is hotter, the sun is out, and it’s time for bright beautiful pasta dishes like this Creamy Lemon Pasta! This recipe originally was made during a bachelorette party I just attended. I decided to recreate and jazz it up a bit with some Springy vibes! IE Peas, asparagus, and fresh chives. The result? A creamy, bright master piece, with a greeny crunch in almost every bite!
This creamy lemon pasta is meat free and in hungry bellies in under 30 minutes, making it the perfect weeknight meal! Or splurge on the weekend served with a dry rose, which is my absolute fave!
Creamy Lemon Pasta with Spring Vegetables
The perfect meatless spring meal! On your table in less than 30 minutes, you are going to want to make this show stopping Creamy Lemon Pasta with Spring Vegetables.
Ingredients
- 1 cup Heavy Whipping Cream
- 5 tbsp Unsalted Butter, cut into individual tablespoons
- 8.8 Ounces Egg Pappardelle Pasta
- 1 Lemon, zested and juiced
- 3/4 cup Parmesan Cheese, grated
- 2 cloves Garlic, Minced
- 1 bunch Asparagus, woody ends removed
- 1/2 cup Frozen Peas
- 1 Shallot, minced
- 2 tbsp Chives, chopped
- 1/4 cup Dry White Wine (optional)
- 1/4 cup Shaved Parmesan
- Salt and Pepper
- 1 tbsp Olive oil
Instructions
Bring a large pot of salted water to a boil and cook the pappardelle according to instructions on the box. Before you drain out pasta, reserve 1 cup of pasta water and set aside.
While water is heating up, heat 1 tbsp olive oil in large saute pan, add asparagus and stir to make sure it does not burn, cook for 3 minutes. Add garlic and shallot and allow them to become translucent and fragrant. Add optional dry white wine and frozen peas and allow the wine to cook out. Season with salt and pepper. Turn off heat and take pan off the heat.
Once pasta is added to the water to cook, add heavy whipping cream and lemon zest to a sauce pot and heat on lowest setting. Watch to make sure it doesn't scorch or boil over. Once pasta is done and drained- Remember to reserve pasta water-, turn up heat on cream until it starts to simmer. Add butter a tablespoon at a time while whisking to incorporate into a sauce. When fully mixed. Turn off heat. Season with salt.
Turn heat on medium low for the large saute pan holding the veggies, add cooked pasta, pour heated cream mixture over the noodles. Using the tongs, mix while adding the grated parmesan to the pasta. Add little by little the reserved pasta water to the mixture until you have the consistency you would like. Turn heat off and add lemon juice. Toss to mix. Season with salt and pepper, garnish with freshly chopped chives and shaved parmesan.
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