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Creamy Asparagus and Peas Pasta with Lemon Recipe

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3.9 from 27 reviews

This creamy asparagus pasta recipe combines tender mini pasta shells with fresh asparagus, peas, shallots, and a rich Parmesan-infused sauce. Quick to prepare and perfect for a weeknight dinner, it balances fresh spring vegetables with comforting buttery flavors and zesty lemon notes.

  • Total Time: 25 minutes
  • Yield: 4 servings

Ingredients

Vegetables & Aromatics

  • 1/2 cup thinly sliced shallots
  • 1-1/4 cups chopped asparagus
  • 1 cup frozen peas
  • 2 teaspoons minced garlic
  • 1 large lemon (1/2 tsp zest; 1-2 tbsp juice)

Liquids & Dairy

  • 4 tablespoons unsalted butter (divided)
  • 3/4 cup whole milk
  • 1-3/4 cups chicken broth
  • 3/4 cup freshly grated Parmesan cheese

Pantry & Spices

  • 2 tablespoons olive oil
  • Salt and pepper to taste
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon onion powder
  • 1/2 teaspoon dry mustard powder
  • 2 cups mini pasta shells

Instructions

  1. Prepare: Set the whole milk out to reach room temperature. In a small bowl, combine garlic powder, onion powder, and dry mustard powder; set this seasoning mixture aside.
  2. Cook Shallots and Vegetables: Heat olive oil in a large nonstick pot over medium heat. Add sliced shallots, season lightly with salt and pepper (about 1/4 teaspoon each), and cook, stirring often, until they turn lightly golden, approximately 3-5 minutes. Add chopped asparagus and cook for 2-3 minutes until bright green. Stir in frozen peas and minced garlic and cook for an additional 1 minute. Transfer the vegetables to a bowl, cover with foil to keep warm.
  3. Melt Butter and Season: Maintain medium heat and add 3 tablespoons of butter to the now empty pot. Once melted, stir in the prepared seasoning mixture and cook, stirring constantly, until the butter foams.
  4. Cook Pasta: Pour in chicken broth and room temperature milk, stirring to combine. Bring the mixture to a boil, then add the mini pasta shells. Reduce heat to maintain a gentle boil and cook uncovered for 7-10 minutes, stirring frequently. The pasta should become tender and most of the liquid should be absorbed, creating a creamy sauce. Scrape the bottom of the pot regularly with a silicone spatula to prevent sticking.
  5. Add Cheese and Final Touches: Remove the pot from heat. Gradually stir in Parmesan cheese one handful at a time until melted and smooth. Return the cooked vegetables to the pot along with the remaining 1 tablespoon butter, lemon zest, and lemon juice. Gently stir to combine everything. If the sauce is too thick, add a splash of milk to loosen it. Taste and adjust seasoning with additional salt and pepper as needed.
  6. Serve: Serve the asparagus pasta immediately, garnished with extra Parmesan cheese and fresh parsley if desired.

Notes

  • Note 1: Use fresh asparagus chopped into bite-sized pieces for best texture and flavor.
  • Note 2: Freshly grated Parmesan cheese is recommended for a creamy, rich sauce that melts smoothly.
  • Use a large nonstick pot to prevent sticking and ensure easy stirring during cooking.
  • Allowing the milk to reach room temperature helps prevent curdling when added to the hot broth.
  • Regular scraping while cooking prevents the pasta from sticking to the bottom and helps create a creamy sauce.
  • Author: Madelynn
  • Prep Time: 5 minutes
  • Cook Time: 20 minutes
  • Category: Main Course
  • Method: Stovetop
  • Cuisine: Italian

Find it online: https://allyumcooks.com/creamy-asparagus-and-peas-pasta-with-lemon-recipe/