The following recipe, video and photography were provided by our partner, Alissa DiSanto of Sauced By Sunday.
Skip the marinara and meatballs and make a pasta that takes full advantage of the flavors and colors spring has to offer.
When spring finally makes its way to the Midwest, my weekly meals naturally become more vibrant and refreshing, and this pasta is proof!
Tossed with bright green asparagus and frozen peas and topped with smoked salmon, basil, crème fraiche and fresh lemon, it’s hard to believe this pasta could be more perfect, but it gets better!
Made entirely in one pot, this dish is designed for easy “pea”sy prep and cleanup, so you can spend less time in the kitchen and more time enjoying the post-winter sunshine!
- Cook time:
- Prep time:
- Total time:
- 1 lb. Heinen’s artisan organic pasta of choice
- Salt and pepper, to taste
- 1 bunch fresh asparagus, cut into 1 ½-inch pieces
- 1 10 oz. bag Heinen’s frozen peas
- 4 Tbsp. butter
- Zest of 1 lemon
- Juice of 1 lemon
- 1 cup crème fraiche, divided
- 6 oz. Verlasso smoked salmon, sliced or torn into ½-inch strips or ribbons
- 1 cup fresh basil leaves
- Freshly grated parmesan cheese
- Bring a pot of salted water to a boil and add the pasta. Stir occasionally.
- Two minutes before the end of the cook time on the package, add the asparagus. Cook for 1 minute. Add the frozen peas and cook for another 30-60 seconds.
- Reserve ½ cup of pasta water, then drain the pasta, asparagus and peas.
- Transfer the pasta and vegetables to a large bowl. Add the butter, lemon zest, lemon juice, half of the crème fraiche, salt and pepper. Toss until fully incorporated. If needed, use some of the reserved pasta water to thin out the sauce.
- Divide the pasta among bowls. Top with the smoked salmon, basil, a dollop of the remaining crème fraiche, pepper and some freshly shaved parmesan cheese. If you want to make it family style, simply serve the pasta in a large bowl.