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Creamy Asparagus and Pea Fettuccine with Zesty Lemon Ricotta

creamy asparagus and pea fettuccine - featured image
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A quick and easy creamy pasta dish featuring fresh asparagus, peas, and a bright lemon ricotta sauce that balances indulgence with freshness. Perfect for spring or light dinners.

Ingredients

Scale
  • 12 ounces fettuccine pasta (fresh or dried)
  • 1 bunch asparagus (about 1 pound), trimmed and cut into 2-inch pieces
  • 1 cup frozen peas (thawed)
  • 1 cup whole milk ricotta cheese
  • Zest of 1 large lemon
  • 2 cloves garlic, minced
  • 2 tablespoons extra virgin olive oil
  • ½ cup freshly grated Parmesan cheese
  • A handful fresh basil, chopped (optional)
  • Salt and black pepper to taste
  • Red pepper flakes (optional, a pinch)

Instructions

  1. Bring a large pot of salted water to a boil. Add 12 ounces of fettuccine and cook according to package instructions until al dente (usually 10-12 minutes). Reserve 1 cup of pasta water, then drain the pasta and set aside.
  2. While the pasta cooks, bring another pot of water to boil. Blanch the asparagus pieces for 2-3 minutes until bright green and just tender. Add the peas in the last 30 seconds to warm through. Drain and immediately transfer to a bowl of ice water to stop cooking and preserve color. Drain again and set aside.
  3. In a small bowl, combine 1 cup of ricotta cheese with the zest of 1 large lemon and a pinch of salt. Stir until smooth and set aside.
  4. Heat 2 tablespoons of extra virgin olive oil in a large skillet over medium heat. Add 2 minced garlic cloves and sauté for 1-2 minutes until fragrant but not browned.
  5. Add the drained pasta to the skillet with garlic. Toss to coat evenly in the olive oil and garlic. Stir in the blanched asparagus and peas.
  6. Dollop the lemon ricotta into the pasta and gently fold it in. Slowly pour reserved pasta water, starting with ½ cup, to loosen the sauce and make it creamy. Add more water if needed for desired consistency.
  7. Stir in ½ cup freshly grated Parmesan, chopped fresh basil, and a pinch of black pepper. Taste and adjust seasoning with salt and a pinch of red pepper flakes if desired.
  8. Serve immediately, optionally garnished with extra lemon zest and Parmesan.

Notes

Do not overcook asparagus and peas to keep them vibrant and crisp. Add reserved pasta water slowly to achieve a silky sauce texture. Fresh lemon zest is essential for brightness. Parmesan adds depth and nuttiness but can be omitted for dairy-free versions. Leftovers keep well for up to 2 days; reheat gently with a splash of water or broth.

Nutrition

Keywords: creamy pasta, asparagus pasta, lemon ricotta, spring pasta, easy dinner, vegetarian pasta, quick pasta recipe

Find it online: https://blipflavor.com/creamy-asparagus-and-pea-fettuccine-recipe-easy-homemade-zesty-lemon-ricotta-pasta/