Asparagus is my daughter’s favorite vegetable. Sadly most of the year is it too expensive for us to enjoy fresh. This fall we bought some freeze dried asparagus, we have loved it. I really like that it cooks up bright green. It doesnt' take too long to cook so be careful not to over cook it.
These days simple dinners are what we are making and this creamy asparagus pasta fits the bill. Ready in about 15 minutes it is a perfect for a busy night.
Creamy Asparagus and Peas Pasta
5 slices bacon, cut into 1/2-inch pieces
2 cups freeze dried asparagus
1 cup freeze dried peas
2 tablespoons freeze dried onion
1/2 lemon, juiced
salt and ground black pepper to taste
1 pound fettuccine pasta
3 tablespoons heavy cream
5 ounces shredded Italian three-cheese blend
1. Place bacon in a large saucepan and cook over medium-high heat until bacon is evenly browned, about 10 minutes. Stir occasionally while cooking. Drain the bacon grease from the pan, and transfer bacon to a paper towel-lined plate.
2. Bring a large pot of salted water to a boil and stir in the fettuccine and freeze dried peas; after cooking 5 minutes add asparagus and onions. Cook, stirring often, until fettuccine are tender and veggie are bright green and tender, about 12 minutes. Drain well. Return to pan.
3. Stir in cream and bacon and bring mixture to a simmer.
4. Sprinkle cheese blend over the mixture and allow to stand until the cheese melts, about 5 minutes; stir cheese lightly into the fettuccine and vegetables to serve.