*about 8 spears of asparagus
*1 tablespoon butter or olive oil
*2/3 cup heavy cream
*Minced zest and juice of 1 or 2 lemons (I only used 1 and I thought it was perfect)
*Kosher salt and pepper (Kosher salt makes ALL the difference)
*3/4 cup freshly shelled English peas
*1 lb fettuccine
*Shaved parmesan for garnish
To prepare the asparagus, snap off the tough woody ends of the spears. Cut the asparagus on the diagonal into pieces about 1/8 inch thick. In a small saute pan, melt the butter (yes...I chose to use butter!) over medium heat. Add in the asparagus and saute for about 2 minutes. Reduce the heat to low and add in the heavy cream. Heat until warm. Add lemon zest, salt and pepper to taste. Make sure the cream mixture does not boil.
Bring a large pot of water to boil. Add in peas and cook for 30 seconds. Add in pasta and cook until tender rises to surface. Stir occasionally so that the noodles cook evenly. Drain the pasta and peas. Reserve a few tablespoons of cooking water.
Return pasta and peas to the large pot and season with salt. Pour the asparagus-cream sauce over the pasta and toss to coat thoroughly. Add in the reserved water to loosen the pasta if necessary. Add in basil and lemon juice to taste as well as additional salt to balance the flavors. Serve in warm pasta bowls and garnish with cheese.
This was absolutely wonderful and you can add in other things as well for added flavors. I plan on throwing grilled chicken in next time but I have also several recipes that use pancetta. This is a super easy meal to make. It took me a little under 30 minutes to have everything prepared and cooked. SO good! Will be keeping this recipe towards the front of my recipe binder......Brian had three bowls last night ;)