Creamy Lemon Pasta Primavera Scribbled Underline

Cook pasta according to package directions, adding peas during last 2 minutes.

Meanwhile, using a vegetable peeler, cut asparagus into very thin lengthwise strips. Drain pasta mixture, set aside.

Add leeks, asparagus and garlic; cook and stir until vegetable are crisp-tender, 3-4 minutes.

Turn heat to low. Stir in cream, lemon zest, lemon juice, salt and pepper. 

In a large skillet, heat oil over medium heat. Add shallots; cook and stir

3 minutes.

1 package (16 ounces) fettuccine 1 cup frozen peas 8 fresh asparagus spears 1/4 cup extra virgin olive oil 4 shallots, finely chopped 1 medium leek (white portion only) 3 garlic cloves, minced 1 cup heavy whipping cream


White Scribbled Underline

Cook, stirring occasionally, until heated through. Stir in pasta mixture, arugula, Parmesan and chives.