This quick and easy Asparagus Pasta is ready to rock pasta night! This creamy homemade fettuccine Alfredo recipe features buttery asparagus, flavorful pesto, and a dusting of parmesan cheese for good measure. We love it!
Course Main Dish
Cuisine Italian
Keyword Asparagus Pasta
Prep Time 10 minutesminutes
Cook Time 15 minutesminutes
Total Time 25 minutesminutes
Servings 2servings
Calories 751kcal
Author Jenn Laughlin - Peas and Crayons
Ingredients
6ozdry fettuccine noodles
8ozasparagusends removed
1tspolive oil
saltpepper, and cayenne pepper, to taste
2TBSPbutter
½cupof heavy cream
¼-½cupfreshly grated parmesan cheese
1tsplemon juice
½tspgarlic powder
¼tspsalt
⅛tspblack pepperand any additional salt to taste
1TBSPpestohomemade or store-bought
Instructions
Grab a medium pot and cook fettuccine noodles according to package directions. I like to undercook mine by a minute or two since they will spend a few extra minutes in the sauce.
While your noodles boil, prep and measure out the remaining ingredients.
Heat a skillet to medium-high heat with a drizzle of olive oil. Add asparagus and cook until tender, approx. 5 minutes. Toss with a teeny pinch of salt, pepper, and of cayenne pepper and set aside.
Once the noodles are al-dente and tender, strain in a colander, and reduce heat to medium-low (about a 4 on the dial).
Add the noodles back to the pot with butter, heavy cream, parmesan cheese, lemon juice, garlic powder, salt, and pepper.
Stir frequently with a fork until the sauce thickens (approx. 5-10 minutes).
Once the sauce is deliciously thick and creamy, stir in asparagus and pesto, and grab a teeny bite to taste test. Feel free to add extra garlic, salt, pepper an even some extra cayenne pepper for a little zing!
Top with a little extra grated parmesan cheese (YUM!) and dig in!
Notes
Nutrition Facts below are estimated using an online recipe nutrition calculator. Adjust as needed and enjoy!