Spaghetti with asparagus and peas in a lemon cream sauce
May 09, 2011
Ingredients
- 1 lb spaghetti, cooked al dente
- 12-15 stalks of asparagus, cut into 2 inch pieces
- 3 cloves of garlic, minced fine.
- Juice of 1 lemon
- Zest of 1 lemon
- 1/2 cup of cream
- 3/4 cup of peas
- 2 tbsp or more chopped flat leaf parsley
- Grated parmesan
- Salt and Pepper to taste
- 2 tbsp olive oil
Preparation
- Heat olive oil, add garlic and stir for 1 min.
- Add asparagus along with some salt and pepper and stir fry for 2 min.
- Add peas and continue to cook for a few min (asparagus should retain a good crunch).
- Add cream and lemon zest, let the sauce cook with the veggies for a few min till the sauce thickens slightly. If sauce is too thick, add some pasta water to it.
- Turn off the heat and add the lemon juice and most of the chopped parsley.
- Add the cooked spaghetti and toss till it is well coated with the sauce.
- Serve onto individual plates and sprinkle with ground pepper, parsley and grated parmesan.