How to make it

  • Cook pasta according to package directions, omitting any fat or salt
  • Add asparagus during last minute of cooking time
  • Place peas in a colander; drain pasta mixture over peas and set aside
  • Melt butter in a skillet over medium-high heat
  • Add garlic to the pan; saute 1 minute
  • Combine broth and cornstarch in a small bowl; stir until well blended.
  • Add broth mixture to pan; bring to a boil
  • Cook 1 minute or until thickened, stirring constantly
  • Remove from heat
  • Stir in cream, juice, salt , the 1/4 tsp black pepper and the cayenne
  • Add pasta mixture to broth mixture; toss gently to coat
  • Garnish with coarsely ground black pepper and lemon slices if desired

Reviews & Comments 9

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  • modelsmom 6 years ago
    Wow, so easy but so different! I love everything in this one. Especially love that a recipe that includes heavy cream made it into a "cooking light" cookbook!
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  • meileen 6 years ago
    Love it! Thanks. . .
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    " It was excellent "
    linebb956 ate it and said...
    Making this week... I actually have the most of the ingredents! Thanks Pat.. this is a keeper..
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    " It was excellent "
    lunasea ate it and said...
    Looks and sounds delicious, Pat - thanks so much! I can't wait to try it. ~Vickie
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  • happygirl222 6 years ago
    i cant wait to try this!it looks fabulous!
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    " It was excellent "
    c2max ate it and said...
    Oh - GREAT pic and such a lovely yet luscious recipe. This is going to go in this week's 'make this recipe' pile!!

    - Colleen
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    " It was excellent "
    momo_55grandma ate it and said...
    thanks for the delicous recipe
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    " It was excellent "
    trigger ate it and said...
    Everything I love in perfect amounts. My mouth is watering over your Pasta With Lemon Cream Sauce Asparagus And Peas recipe.
    Thank you for posting such a clasic
    Michael
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    " It was excellent "
    chefmeow ate it and said...
    This sounds fabulous and the picture is gorgeous. Love everything about this recipe. Great post. You have my 5.
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