I love this dish and make it frequently in the Spring when asparagus is in season. The one thing I do change is that I add frozen shrimp in with the peas and it makes it more of a complete meal for my family (my kids even love it!). I think with the shrimp it would b suitable for a special occasion.
allycat7 Posted: 03/28/11
JanieV Posted: 08/07/11
Made this recipe for company and was very successful. Added hot Italian chicken sausage links. After browning the sausages used this pan to make the cream sauce, adding a dimension of flavor. Also, since the sausage was spicy, I did not add red pepper flakes. Added yellow crookneck squash slices to the vegetables and would definitely do that again for color and flavor variety. I will definitely make this recipe again, but didn't rate it 5 stars because it felt like something was missing - not sure what.
tara31 Posted: 06/25/11
Made as directed except we added more garlic and crushed red pepper. Also, instead of only fresh basil, we used a combo of tarragon, rosemary, mint, basil and thyme from the garden. Absolutely delicious!
jrmatejka Posted: 12/09/11
I made this last night, it was DELICIOUS!!! Thank you for posting it!
ajablon22 Posted: 11/30/11
I tossed in some rotisserie chicken breast and it was great!
bjane1 Posted: 03/23/13
This was a great combination of vegetables, which were done perfectly! I loved the emphasis of the veggies over the pasta. I made the sauce using unsweetened soy milk since we are moving to a vegan diet...it was a great substitute. I water- sauted the onion and garlic (Dr Joel Fuhrman technique). The basil added an incredible fresh flavor.
fossilrim Posted: 07/31/12
I thought this recipie was good but I did find the sauce to be a bit bland. I made it as directed. I imagine if some meat like the shrimp or chicken sausage suggested in other comments was added, it would be better. If you wanted to keep it vegetarian, I would maybe at least add some white wine or something to boost the sauce a bit.
AnnaBellaBoom Posted: 05/16/12
Great spring dish for when I'm craving pasta but want to keep it fairly low-cal and healthy. I added a yellow squash and half a can of garbanzo beans in with the peas and upped the garlic and salt just a little, but otherwise followed the recipe exactly and was pleasantly surprised with the results. Cooking the pasta in the same water used to blanch the veggies adds wonderful flavor!