Asparagus Pea Pasta

This one-pan asparagus pea pasta is the perfect spring dish, combining creamy pasta, crisp asparagus, bacon or pancetta, and sweet peas.

Course Main Course, Pasta Recipes

Cuisine American

Prep Time 15

Cook Time 20

Servings servings

Calories 818kcal

Author Adina

Cook pasta: Bring a large pot of water to a boil. Add salt generously and cook the pasta according to the packet’s instructions. Remove the peas from the freezer and let them sit on the counter until you need them.
14 oz tagliatelle + 1 cup frozen peas
Make the sauce while the pasta cooks.
Chop the ingredients: Snap off the woody ends, cut the stalks into small pieces, but leave the tips intact. Cut the pancetta or bacon into cubes if not already diced. Chop the onion finely, but keep it separated from the rest.
1 lb asparagus + 5.5 oz pancetta + 1 medium onion
Sauté onion: Heat the oil in the skillet. Cook the onions for about 3 minutes until translucent.
1 tablespoon olive oil
Cook asparagus: Add asparagus and pancetta to the pan. Cook on medium-low heat for 5 minutes.
Simmer sauce: Add the stock, cream, salt, and pepper. Let the sauce simmer and reduce slightly on low heat; it will take 3-4 minutes (Note 4).
⅔ cup chicken stock + ¾ cup heavy cream + ¼ - ½ teaspoon fine sea salt + ¼ teaspoon ground black pepper
Add the peas and the chopped herbs, and stir for another 2 minutes.
1-2 sprigs of tarragon +
Stir in the Parmesan and adjust the taste with salt and pepper.
2 tablespoons Parmesan
Combine: Add drained pasta and toss to combine. Serve immediately with more Parmesan, if desired.

Pasta: Tagliatelle are great, but any pasta shapes you have are fine.
Pancetta: Look for diced pancetta in the deli section - it usually comes ready to use. If using bacon, try to get slab bacon or thick-cut slices.
Herbs: Tarragon has a nice flavor, but it’s not always easy to find. If you don’t have it, you can use parsley, dill, or any other herbs you like.
Sauce: If the sauce seems too thin at this point, you can thicken it with a cornstarch slurry made from ½ teaspoon cornstarch and about 1 tablespoon of cold water. Mix them in a small bowl, then whisk the slurry into the simmering sauce before adding the peas.