Bow Tie Pasta with Lemon Cream Sauce Spring Peas and Asparagus
A delicious Spring dinner in under 30 minutes!
Servings: 6
Ingredients
- 1/2 lb. (8 oz.) farfalle (bow-tie) pasta
- 1 lb. fresh asparagus ends trimmed, cut into 1 1/2-inch pieces
- 1 c. frozen petite peas
- 1 T. butter
- 1 clove garlic minced
- 1 c. vegetable broth
- 1 tsp. cornstarch
- 1/3 c. heavy cream
- 3 T. lemon juice
- 1/2 tsp. salt
- 1/4 tsp. black pepper
- 1 dash red pepper flakes
- lemon slices (optional)
Instructions
- Bring a large pot of salted water to a boil over high heat. Add the pasta and cook according to package directions until al dente. Add the asparagus to the boiling water the last few minutes of cooking time.
- Place the frozen peas in the bottom of a colander, and drain the pasta and asparagus over the peas; set aside.
- Meanwhile, melt the butter in a large skillet over medium-high heat. Add the garlic; sauté for 30-60 seconds, until fragrant.
- In a small bowl, stir together vegetable broth and cornstarch until well blended; slowly whisk into the butter and garlic. Bring to a boil, stirring constantly, until the mixture begins to thicken.
- Remove from the heat and stir in the cream, lemon juice, salt, pepper and red pepper flakes.
- Add pasta and veggies to the cream sauce; gently toss to coat.
- Garnish with lemon slices and season with more pepper, if desired. Serve immediately.
Notes
Cook's Note: I added sugar snap peas too!
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