Pasta Primavera with asparagus and peas is a great recipe with fresh spring produce in a light and creamy sauce. A fantastic and simple dinner with healthy, whole, and seasonal ingredients.
I love this spring pasta recipe because it uses two of my favorite vegetables: peas and asparagus. Enjoy this spring pasta primavera with easy homemade garlic knots or a thick slice of 4-ingredient bread.
1lbasparaguschopped with woody ends of stems removed
1/2cuphalf and half
1/2cupmilk of choice
Sea Salt and Black Pepper
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Instructions
Bring a large pot of water to a boil. Add the pasta and cook to package instructions. Once pasta is cooked, drain and set aside.
In another large pot, heat the olive oil over low heat. Add the garlic and onions, and sauté for about 5 minutes until the vegetables begin to soften.
Add the mushrooms and asparagus, and sauté for an additional 5 minutes.
Add the peas, cashew cream, the reserved pasta water, and almond milk, and bring to a slow boil. Reduce heat and simmer until asparagus are tender, stirring frequently until sauce begins to thicken. Add salt and pepper to taste.
Add the pasta into the sauce, and stir until well combined.