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SideChef
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Lunch
Quick Pea and Asparagus Fettuccine Alfredo
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Recipe

10 INGREDIENTS • 7 STEPS • 30MINS

Quick Pea and Asparagus Fettuccine Alfredo

5
4 ratings
Creamy fettuccine alfredo is always a comfort food for any time of the year. This version is perfect for the spring with peas and asparagus that are fresh and available for the season. Also, level up freshness in the dish with the lemon that always goes very well with cream and parmesan, this dish will fulfill your gut and your soul. Let’s make it a true celebration of the season!
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SideChef
Welcome to SideChef's original recipes. Created from scratch in the SideChef Kitchen, where recipe inspiration and ingredient experimentation is a way of life.
https://www.sidechef.com
Creamy fettuccine alfredo is always a comfort food for any time of the year. This version is perfect for the spring with peas and asparagus that are fresh and available for the season. Also, level up freshness in the dish with the lemon that always goes very well with cream and parmesan, this dish will fulfill your gut and your soul. Let’s make it a true celebration of the season!
30MINS
Total Time
$2.39
Cost Per Serving
Ingredients
Servings
4
US / Metric
Fettuccine
8 oz
Fettuccine
Asparagus
3 cups
Asparagus
Frozen Green Peas
1/2 cup
Frozen Green Peas
defrosted and dried
Garlic
2 cloves
Garlic, minced
Unsalted Butter
2 Tbsp
Unsalted Butter
Heavy Cream
1 cup
Heavy Cream
Lemon
1
Lemon, juiced, zested
2 tsp of juice and 1 tsp of zest needed
Parmesan Cheese
1/2 cup
Freshly Grated Parmesan Cheese
plus some extra for garnish
Salt
1/2 Tbsp
Salt, divided
set aside 1 tsp for pasta water
Ground Black Pepper
1/4 tsp
Ground Black Pepper
Nutrition Per Serving
VIEW ALL
Calories
536
Fat
29.3 g
Protein
14.7 g
Carbs
55.7 g
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Quick Pea and Asparagus Fettuccine Alfredo
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SideChef
Welcome to SideChef's original recipes. Created from scratch in the SideChef Kitchen, where recipe inspiration and ingredient experimentation is a way of life.
https://www.sidechef.com
Cooking InstructionsHide images
step 1
Trim the ends of the Asparagus (3 cups) and cut them into about 2-inch lengthwise pieces. Set aside.
step 2
In a large pot, bring the water to boil with Salt (1 tsp). Once boiling, add Fettuccine (8 oz) and cook for 2 minutes less than the package directions.
step 3
In the skillet, heat the Unsalted Butter (2 Tbsp) over medium heat. Once melted, add Garlic (2 cloves) and cook until fragrant. Then add asparagus and cook for 2-3 minutes.
step 4
Add Frozen Green Peas (1/2 cup) and Salt (1/2 tsp). Cook for 1-2 more minutes.
step 5
Add Heavy Cream (1 cup), 2 tsp of Lemon (1), Parmesan Cheese (1/2 cup), and Ground Black Pepper (1/4 tsp). Simmer over low heat for 2-3 minutes.
step 6
Use tongs or a slotted spoon to scoop the pasta into the skillet and toss to combine (the extra pasta water from the noodles is necessary to make the sauce creamy, so if you drain the pasta before adding it make sure to save 1/4 cup of pasta water to use instead).
step 7
Serve with more parmesan cheese and 1 tsp of lemon zest on top. Enjoy!
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Tags
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Lunch
Shellfish-Free
Dinner
Vegetarian
Quick & Easy
Pasta
Italian
Spring
Vegetables
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