This was a nice, quick, and simple recipe. The fresh pasta is really needed to give it that nice texture and flavor- otherwise it would be a little bland. I have enjoyed it as leftovers- I like the idea of the crispy pancetta or something on top to give it a little more crunch. Given how quick it was to make, I would definitely make this again.
Creamy Asparagus, Herb, and Pea Pasta
More From Cooking Light
- Calories: 388
- Fat: 12.3g
- Saturated fat: 5.8g
- Monounsaturated fat: 3g
- Polyunsaturated fat: 1.3g
- Protein: 17g
- Carbohydrate: 53g
- Fiber: 7g
- Cholesterol: 61mg
- Iron: 7mg
- Sodium: 407mg
- Calcium: 118mg
- 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.
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