This recipe was pretty great. I've made many light cheese sauces and not a one was good, until now! The only changes I made was to add a little onion in with my garlic (i used extra garlic cause I LOVE it!) and I cooked my asparagus and peas in a pan with a little garlic, onion, and oil then salted at the end. I don't care for boiled veggies. The portion size was pretty huge and while I was happy with it being meatless I think my husband would prefer a little chicken to go with his.
Creamy Asparagus, Herb, and Pea Pasta
aprylm01 Posted: 03/18/14
redenton Posted: 03/21/14
This recipe was okay. I live in an area that is limited on the types of dry noodles you can get, no fresh noodles at all. So I substituted lasagne noodles and cut them down the middle after about five minutes of cooking. My wife is Chinese, so anything dealing with cheese is new to her. For most Chinese cheese is not eaten at all. She liked it, but found it to be a bit bland. She has a palate that demands some spiciness, so she introduced a dash of tabasco.
jwmassey Posted: 04/02/14
We enjoyed this recipe very much.. My husband asked me to definitely make it again. One thing I did not do was strain the sauce. I always add more garlic, too.
CathyKirchner Posted: 03/27/14
Made this for a dinner party last night. Had both vegetarians and meat eaters at the table, so didn't use the pancetta or chicken stock. Used butter instead of pancetta, and white wine instead of stock. Used Rigatoni instead of Papardelle. Is delish! This one's also a good base to springboard from. Next time (and there will be a next time), I think I'll add some mushrooms and some shrimp as well. The mascarpone is a great additional to the sauce. I might try all cream cheese (maybe thinned down just a little) as well, just to cut the cost down. Brought some of the leftovers for lunch today. It's only 8:20 am where I am, but I'm tempted to eat lunch now!
bearpaw Posted: 04/14/14
This recipe was easy to make and delivered a lot of flavor. I used bacon in place of the pancetta and fresh herbs are definitely worth keeping in the frig for dishes like this. My next job is to find a recipe to use up the rest of the mascarpone. Maybe a dessert?
CoddShop Posted: 05/08/14
A few tweaks made this fabulous! As suggested by other garlic lovers, I added 2-3 cloves of garlic, doubled the herbs and added 1 teaspoon of chopped tarragon. I mis-read the amount of cream cheese and used 1/2 a block which turned out fabulous! I also sautéed the veggies in a sauté pan with a little olive oil, a pinch of salt and lots of pepper and 1/3 can of stock and brought the heat up to reduce the liquid. I used the rest of the can of stock in the sauce (more than recommended) to compensate for the additional cream cheese. I added about 1/2 cup of dry white wine to the sauce at the end because it was beginning to get a bit thick. I mixed 2/3 of the herbs and the veggies into the sauce then added the pasta and sprinkled the remaining herbs on top at the end. I served this as a side with roasted chicken. The family wants me to make it again - soon! (If bland, try adding a little salt).
SchuylerV30 Posted: 04/10/14
This recipe was really good and pretty easy. Both my husband and seven year old son enjoyed it. I left out pancetta and made it with vegetable broth because I am a vegetarian. I just added a little extra pepper and salt. Will definitely make it again.
APinder Posted: 05/15/14
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.
SaschaW Posted: 04/04/14
This is yummy. I reserved a little of the crispy pancetta to sprinkle on top at the end. I also forgot the marscapone so I used cream cheese and a little cream. Worked great. Even my kids ate it. My son asked me to put chicken breast in it next time.