Fresh peas and the freshest asparagus from California make this pasta pop with flavor. If you can find it, use fresh fettucine pasta because it’s so tender and good. Add freshly grated parmesan cheese, freshly squeezed lemon juice, zest, a few other ingredients and you’ve got a light one dish pasta meal.
Fresh Fettucine with Peas and Asparagus
1. Cook pasta in pot of boiling salted water until just tender but still firm to bite. Drain, reserving 1/2 cup pasta cooking liquid. Return pasta to pot.
2. Meanwhile, melt 1/2 tablespoon butter in large skillet over medium heat. Add asparagus to skillet; saute 3 minutes. Add peas, green onions, and garlic; saute until vegetables are just tender, about 2 minutes. Remove from heat.
3. Add vegetable mixture, 1/4 cup pasta cooking liquid (only if it’s too thick), Parmesan cheese, cream, olive oil, lemon juice, and lemon peel. Toss, adding more cooking liquid by tablespoonfuls if needed. Season with salt and freshly ground black pepper. Transfer to large bowl. Pass additional Parmesan cheese.