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Spring Vegetable Fettuccine with Asparagus and Lemony Mascarpone Sauce

This springy fettuccine is super simple to make and only requires a few ingredients! The sauce is made with puréed peas, mascarpone, lemon, and garlic!
Course Main Course, Pasta
Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings 3
Author Molly | Spices in My DNA

Ingredients

  • 8 ounces fettuccine
  • 1 bunch asparagus, cut into 1'' pieces
  • 1 tablespoon olive oil
  • 2 cloves garlic, minced, and divided
  • 4 ounces mascarpone cheese, softened to room temperature
  • 1 1/2 cups frozen peas, thawed
  • 10 fresh basil leaves, plus extra for serving
  • 1/4 cup parmesan cheese, divided, plus extra for serving
  • zest of ½ a lemon
  • 1/4 teaspoon salt
  • 1/4 teaspoon pepper
  • 1/4 cup reserved pasta cooking water (I just scoop it out with a coffee mug while the pasta is cooking)

Instructions

  1. Heat a large skillet to medium-high heat and add olive oil. Add half of the garlic and sauté for 30 seconds or until fragrant. Add the asparagus and cook for 2-3 minutes, stirring frequently. Set aside.

  2. Bring a large pot of water to a boil for the pasta and cook according to package directions.

  3. While the pasta is cooking, combine the remaining clove of garlic, mascarpone, peas, basil, half of the parmesan, salt, and pepper, and reserved pasta water in a food processor and blend until creamy.

  4. Toss hot pasta with the sauce and add the asparagus. Toss again until combined and top with remaining parmesan. Serve with extra parm and fresh basil!