Photo: Christopher Testani; Styling: Alistar Turnbull
Hands-on Time
18 Mins
Total Time
18 Mins
Serves 4 (serving size: 1 1/2 cups)

If peas and carrots bring back memories of that dreaded cafeteria side dish, this simple, fresh pasta will change your mind. Any soft herb (chervil, chives, mint, parsley) would be perfect for this delicate dish. Use a zester to get long curls of lemon rind, or grate with a Microplane grater.

How to Make It

Step 1

Heat butter in a large skillet over medium-high heat; swirl until foamy. Add carrots; sauté 1 minute. Add chicken stock and 1/2 teaspoon salt; simmer 4 minutes. Add asparagus, peas, and 1 teaspoon lemon rind; simmer 3 minutes or until liquid is reduced to 1/2 cup and vegetables are crisp-tender. Reduce heat to medium-low. Add remaining 1/4 teaspoon salt, cream cheese, and pepper to vegetable mixture, stirring with a whisk until smooth.

Step 2

Cook pasta according to package directions, omitting salt and fat. Drain in a colander over a bowl, reserving 1/2 cup pasta cooking liquid.

Step 3

Add noodles to vegetable mixture; toss to coat. Stir in 1/4 cup cooking liquid; add additional cooking liquid as needed to thin sauce. Sprinkle remaining 1 teaspoon rind and dill over pasta mixture. Divide pasta mixture into 4 shallow bowls. Serve immediately.

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Ratings & Reviews


April 25, 2015
Could have had just a little more lemon flavor for us, but still wonderful. 


April 23, 2015
This was absolutely incredible.  Fresh, light and perfect amount of lemon.  Tasted like it had cream, but only cream cheese.  I used wide noodles from Trader Joe's instead of fresh to make it a quick meal.  Definitely adding to regular menu!