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Creamy Spring Fettuccine pasta with asparagus and toasted pine nuts served in a bowl
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Best Spring Fettuccine with Asparagus (Easy & Creamy)

Celebrate the season with this easy and creamy Spring Fettuccine with Asparagus featuring a silky sauce that clings perfectly to every noodle.
Prep Time15 minutes
Cook Time15 minutes
Total Time30 minutes
Course: Main Dish
Cuisine: Italian-American
Servings: 4 people
Calories: 550kcal
Author: 1
Cost: $10

Ingredients

Main Ingredients

  • 2 cups fresh spinach
  • 12 ounces asparagus cut into 1-inch pieces, tips reserved
  • 1 cup fresh peas
  • 1/4 cup extra virgin olive oil
  • 2 cloves garlic
  • 1 cup grated Parmesan cheese plus more for serving
  • 9 ounces fettuccine fresh, ideally
  • 1 cup 2% milk
  • 1 tablespoon unsalted butter
  • 2 cups reserved pasta water
  • Kosher salt
  • Freshly ground black pepper
  • Zest of 1 lemon
  • Pinch red pepper flakes to taste
  • 1/4 cup toasted pine nuts for garnish

Instructions

  • Bring a large pot of water to a boil, seasoning generously with Kosher salt. Add the fresh spinach and sliced asparagus stalks (reserving tips). Cook for one minute until vibrant green, then immediately transfer to a blender or food processor.
  • Using the same boiling water, cook the reserved asparagus tips and fresh peas for about one minute until tender-crisp. Remove them with a slotted spoon and set aside.
  • To the blender containing the blanched spinach and asparagus stalks, add the extra virgin olive oil, garlic cloves, and grated Parmesan cheese. Blend on high until you achieve a smooth, vibrant green purée.
  • Bring the pot of water back to a boil and cook the fettuccine until perfectly al dente. Do NOT rinse the pasta. Before draining, reserve at least 2 cups of the starchy pasta water. Drain the fettuccine and return it to the warm pot, drizzling with a little olive oil and a splash of hot pasta water.
  • Pour the spinach and asparagus sauce over the warm pasta in the pot. Add the butter and milk, stirring to combine. Gradually add the reserved pasta water until the sauce reaches your desired creamy consistency.
  • Gently fold in the reserved peas and asparagus tips to warm them through. Stir in the fresh lemon zest and red pepper flakes. Season to taste with salt and black pepper. Serve immediately, garnished with toasted pine nuts and extra Parmesan cheese.

Notes

This dish is perfect for a quick weeknight dinner and showcases seasonal ingredients beautifully.