Creamy Lemon Asparagus Pasta with Peas & Parmesan is a dish that brings the freshness of spring right to your table. Bright asparagus and sweet peas are enveloped in a luxuriously creamy lemon sauce that dances on the palate. When you take a bite, the tender orecchiette pasta beautifully holds the sauce, creating a symphony of flavors. Each forkful is a delightful combination of crisp vegetables and savory pancetta, all harmonized by the zing of lemon and the richness of Parmesan.

Table of Contents

Why You’ll Love This Recipe
Ingredients You’ll Need
How to Make Creamy Lemon Asparagus Pasta with Peas & Parmesan
Storing & Reheating
Chef’s Helpful Tips
Recipe FAQs
Creamy Lemon Asparagus Pasta with Peas & Parmesan

Creamy Lemon Asparagus Pasta with Peas & Parmesan

This recipe is perfect for a quick weeknight dinner or as a standout dish for your next gathering. You might remember your first experience with a cream sauce — that moment when you realize how simple it can be to create something truly special at home. With the brilliance of this Creamy Lemon Asparagus Pasta with Peas & Parmesan, you can impress your family and friends without breaking a sweat.

Why You’ll Love This Recipe

Simple & Quick: Ready in just 25 minutes; perfect for a weeknight meal.
Irresistible Flavor: The combination of lemon and cream offers a delightful balance of tartness and richness.
Eye-Catching Appeal: Stunning green asparagus and peas make for a vibrant and inviting dish.
Flexible Serving: Great as an elegant dinner option, a special occasion main, or a comforting lunch.
Diet-Friendly Options: Easily adjustable for gluten-free pasta; the recipe also accommodates vegetarians by omitting pancetta.

Ingredients You’ll Need

8 ounces orecchiette pasta: This pasta’s shape helps hold the creamy lemon sauce, making every bite flavorful. Feel free to substitute with any small pasta like penne or fusilli.
8 asparagus spears (chopped into about 1-inch pieces): Fresh asparagus adds a crisp texture. If fresh isn’t available, frozen asparagus works, although the texture will vary slightly.
1 cup frozen peas (or fresh peas if they are in season): These add sweetness and a pop of green. Fresh peas will brighten the dish even more!
1 teaspoon olive oil (optional): Helps cook pancetta if there’s not enough fat. If your pancetta is already fatty, you can skip this.
8 ounces pancetta (diced): Adds a smoky, savory note to the dish. Bacon is a suitable substitute, or leave it out for a vegetarian option.
2 tablespoons butter (preferably unsalted): Provides richness and a base for the sauce. Unsalted butter allows you to control the saltiness.
1 tablespoon flour: Used to help thicken the sauce; gluten-free flour can be substituted.
1/4 cup white wine or broth (chicken or vegetable broth): Adds depth and flavor. If you prefer to skip the wine, broth works perfectly.
1 cup heavy cream: Gives the sauce its luxuriously creamy consistency; half-and-half can be a lighter substitute, but it may not be as rich.
1/2 teaspoon garlic powder: A subtle touch that enhances flavors without overpowering; fresh minced garlic can also be used.
1 lemon (zest and juice): Brightens the dish beautifully and balances the creaminess with acidity.
1/3 cup freshly grated Parmesan cheese: A must-have for flavor, it melts beautifully into the sauce. Nutritional yeast can be a vegan alternative.
Salt & pepper to taste: Essential for balancing all the flavors in the dish.
Chopped fresh parsley or basil and additional Parmesan cheese for garnishing: These add freshness and a pop of color to your plated dish, enhancing its visual appeal.

How to Make Creamy Lemon Asparagus Pasta with Peas & Parmesan

Cook the pasta: In a large pot of salted boiling water, cook the 8 ounces of orecchiette pasta according to package directions. A few minutes before the pasta finishes cooking, add the 8 chopped asparagus spears. This step ensures both the pasta and asparagus are perfectly tender. When the pasta is al dente, stir in 1 cup of frozen peas for the last minute to soften them. Reserve 1/2 cup of the cooking water, then drain everything well.

Cook the pancetta: In a large skillet over medium heat, cook the 8 ounces of diced pancetta until crispy. If the pancetta doesn’t yield enough fat, drizzle with 1 teaspoon of olive oil to help it crisp up. You’re aiming for a beautiful golden color and that irresistible aroma. Once done, transfer the pancetta to a paper towel-lined plate to absorb excess grease while you make the sauce.

Prepare the sauce: In the same skillet, reduce the heat to medium and melt 2 tablespoons of butter. Once melted, whisk in 1 tablespoon of flour for about a minute until it’s lightly golden. This creates a roux and serves as the base for your luscious sauce.

Add liquids: Slowly pour in 1/4 cup of white wine or broth while whisking constantly until thickened. Then, gently stir in 1 cup of heavy cream, continuing to whisk until it’s smooth and starts to thicken. This will create a rich, creamy foundation for your pasta.

Flavor it up: Add in 1/2 teaspoon of garlic powder, the juice and zest of 1 lemon, and 1/3 cup of freshly grated Parmesan cheese. Season with salt and pepper to taste. This step combines all the flavors and brings the dish to life.

Combine everything: Add the crispy pancetta, drained pasta, asparagus, and peas right into the skillet. Toss gently to coat everything in that beautiful lemon cream sauce. If you find that it’s too thick, add a splash of the reserved pasta cooking water to achieve your desired creamy consistency.

Serve and enjoy: Plate up the pasta and top with additional Parmesan cheese and a sprinkle of freshly chopped parsley or basil for a fresh finish. Serve it immediately, and watch it disappear!

Storing & Reheating

Store Creamy Lemon Asparagus Pasta with Peas & Parmesan in an airtight container in the refrigerator for up to 3 days. For longer storage, you can freeze the pasta for up to 3 months; simply transfer it to a freezer-safe container before freezing. To reheat, gently warm it in a skillet over medium-low heat, adding a splash of milk or reserved cooking water to help revive its creamy texture. Note that the flavor and texture may change slightly after freezing, but the deliciousness remains.

Chef’s Helpful Tips

Prevent overcooking asparagus by timing it with the pasta; they should come out tender yet crisp.
Reserve that cooking water! It’s starchy and can help achieve the perfect creamy consistency without adding extra cream.
For extra brightness, consider adding a bit more lemon zest right before serving.
Tackle any leftovers by tossing in some grilled chicken or shrimp for a protein-packed lunch.
If you find the sauce isn’t thickening, allow it to simmer longer, whisking occasionally to prevent burning.

The combination of flavors in Creamy Lemon Asparagus Pasta with Peas & Parmesan makes for a delightful experience that’s both satisfying and invigorating. The balance of creamy and zesty will leave you feeling refreshed, bringing a taste of spring to your plate any time of year. I encourage you to experiment with the flavors and add your favorites — perhaps some cherry tomatoes or spinach. Enjoy the process and the delicious meal you create!

Recipe FAQs

Can I use a different type of pasta?

Absolutely! While orecchiette is delightful because it holds sauce well, you can use any small pasta shape like farfalle, rotini, or even penne. Each will offer a slightly different texture but will still work beautifully in this dish.

Is this dish suitable for meal prep?

Yes! This pasta dish is perfect for meal prep. Just ensure it’s stored properly in an airtight container. Keep in mind that the texture of the pasta and veggies may change slightly upon reheating, but they will still taste amazing!

How can I make this vegetarian?

To make Creamy Lemon Asparagus Pasta with Peas & Parmesan vegetarian, simply omit the pancetta and use vegetable broth instead of chicken broth. You’ll still achieve a rich and satisfying flavor without the meat!

Can I use fresh peas instead of frozen?

Certainly! If you’re fortunate enough to have fresh peas in season, feel free to swap them in for frozen. Just add them in during the last minute of cooking with the asparagus, as fresh peas will cook faster than frozen ones. This will keep them bright green and slightly crunchy.

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Creamy Lemon Asparagus Pasta with Peas & Parmesan

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Author: Anna
Prep Time: 10 minutes
Cook Time: 25 minutes
Total Time: 35 minutes
Yield: 4 servings 1x
Category: Main Dishes
Method: Stovetop
Cuisine: Italian

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Description

Enjoy the luscious flavor of Creamy Lemon Asparagus Pasta with Peas & Parmesan. This simple and satisfying dish brings together fresh asparagus, rich cream, and savory pancetta—ideal for a quick weeknight meal that’s both healthy and comforting.

Ingredients

Scale

8 ounces orecchiette pasta
8 asparagus spears (chopped into about 1-inch pieces)
1 cup frozen peas
1 teaspoon olive oil (optional)
8 ounces pancetta (diced)
2 tablespoons butter (preferably unsalted)
1 tablespoon flour
1/4 cup white wine or broth (chicken or vegetable broth)
1 cup heavy cream
1/2 teaspoon garlic powder
1 lemon zest and juice
1/3 cup freshly grated parmesan cheese
salt & pepper to taste
chopped fresh parsley or basil and parmesan cheese for garnishing.

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Instructions

Cook the pasta in salted water according to package instructions. A few minutes before the pasta is done, add the asparagus and finish cooking until al dente. Before draining, add the frozen peas to the pot.
While the pasta cooks, heat a teaspoon of oil in a skillet over medium heat. Cook the pancetta until crispy, then remove and place on paper towels to drain.
Drain excess fat from the skillet.
In the same skillet, melt the butter over medium heat, then sprinkle in the flour and whisk for about a minute.
Gradually pour in the wine or broth, whisking until it thickens. Slowly add the heavy cream, continuing to whisk until thickened.
Stir in garlic, lemon juice, lemon zest, and Parmesan cheese. Season with salt and pepper to taste.
Add the cooked pancetta, drained pasta, asparagus, and peas to the skillet. Toss gently to combine, adjusting the consistency with reserved pasta water if desired.
Serve immediately, garnished with extra Parmesan and chopped parsley or basil.

Notes

If using fresh peas, add them during the last minute of cooking the pasta.
To achieve a creamier consistency, reserve more pasta water to mix in while tossing the pasta.