Creamy Asparagus, Herb, and Pea Pasta

Creamy Asparagus, Herb, and Pea Pasta Recipe
Photo: Christopher Testani; Styling: Paige Hicks
You can use bacon in place of pancetta for a smoky hit.


Serves 4 (serving size: about 1 1/2 cups)

Recipe from

Cooking Light

Nutritional Information

Calories 388
Fat 12.3 g
Satfat 5.8 g
Monofat 3 g
Polyfat 1.3 g
Protein 17 g
Carbohydrate 53 g
Fiber 7 g
Cholesterol 61 mg
Iron 7 mg
Sodium 407 mg
Calcium 118 mg


2 thin pancetta slices (about 5/8 ounce)
1 large garlic clove, thinly sliced
2/3 cup unsalted chicken stock
3 ounces 1/3-less-fat cream cheese (about 1/3 cup)
3 tablespoons mascarpone cheese
8 ounces uncooked pappardelle (wide ribbon pasta)
1 1/2 cups (1-inch) asparagus pieces
1/2 cup frozen green peas
1/2 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
1 tablespoon chopped fresh flat-leaf parsley
1 tablespoon thinly sliced fresh chives


1. Place pancetta in a large skillet over medium heat; cook 6 minutes or until pancetta begins to crisp, stirring occasionally. Add garlic; cook 30 seconds, stirring constantly. Add stock; bring to a boil. Reduce heat; simmer 4 minutes. Add the cream cheese and mascarpone, stirring with a whisk until smooth. Strain sauce through a fine sieve over a large bowl. Discard solids.

2. Cook pasta according to package directions; omitting salt and fat. Add asparagus and peas during last 2 minutes of cooking; cook 2 minutes. Drain. Add the pasta mixture, salt, and black pepper to sauce in bowl; toss well to combine. Sprinkle with parsley and chives.


MyRecipes is working with Let's Move!, the Partnership for a Healthier America, and USDA's MyPlate to give anyone looking for healthier options access to a trove of recipes that will help them create healthy, tasty plates. For more information about creating a healthy plate, visit

Tiffany Vickers Davis,

Cooking Light

April 2014
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