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Creamy Spring Linguine
with English Peas, Asparagus & Mint
25 MIN
4 Servings
From the Test Kitchen
With their delicious texture and delightful sweetness, it’s no wonder that fresh peas are snapped up by chefs come spring. When tossed with asparagus and mushrooms, the peas create a springtime medley that pairs perfectly with fresh linguine pasta. A creamy, lemony sauce and a garnish of mint brings this bright, flavorful dish together.
Get Cooking-
NutritionPER SERVING
-
Calories670 Cals (est.)
fresh
ingredients
time-saving
tips & techniques
step-by-step
instructions
1
Prepare the ingredients:
Wash and dry the fresh produce. Heat a medium pot of salted water to boiling on high. Thinly slice the mushrooms. Snap off and discard the tough, woody ends of the asparagus; cut into 1-inch pieces on an angle. Shell the peas. Peel and finely chop the garlic. Quarter and deseed the lemon. Pick the mint leaves off the stems; discard the stems.
2
Brown the mushrooms:
In a large pot, heat 1 tablespoon of olive oil on medium-high until hot. Add the mushrooms. Cook, stirring occasionally, 8 to 10 minutes, or until browned. Season with salt and pepper.
3
Add the vegetables:
Add the asparagus, peas and garlic to the pot of mushrooms; season with salt and pepper. (If the pot seems dry, add 1 teaspoon of olive oil.) Cook, stirring occasionally, 4 to 6 minutes, or until the asparagus and peas are bright green and slightly softened.
4
Cook the pasta:
While the vegetables cook, add the pasta to the medium pot of boiling water. Cook 2 to 4 minutes, or until al dente (still slightly firm to the bite). Reserving 1 cup of the pasta cooking water, thoroughly drain the cooked pasta.
5
Finish the pasta:
To the pot of vegetables, add the cooked pasta, butter, sour cream, the juice of all 4 lemon wedges and half the reserved pasta cooking water. Cook, stirring vigorously to coat the pasta, 2 to 3 minutes, or until thoroughly combined. (If the sauce seems dry, gradually add the remaining pasta cooking water to achieve your desired consistency.) Remove from heat and season with salt and pepper to taste.
6
Plate your dish:
Divide the finished pasta between 4 dishes. Garnish with the cheese and mint (tearing just before adding). Enjoy!
1
Prepare the ingredients:
Wash and dry the fresh produce. Heat a medium pot of salted water to boiling on high. Thinly slice the mushrooms. Snap off and discard the tough, woody ends of the asparagus; cut into 1-inch pieces on an angle. Shell the peas. Peel and finely chop the garlic. Quarter and deseed the lemon. Pick the mint leaves off the stems; discard the stems.
2
Brown the mushrooms:
In a large pot, heat 1 tablespoon of olive oil on medium-high until hot. Add the mushrooms. Cook, stirring occasionally, 8 to 10 minutes, or until browned. Season with salt and pepper.
3
Add the vegetables:
Add the asparagus, peas and garlic to the pot of mushrooms; season with salt and pepper. (If the pot seems dry, add 1 teaspoon of olive oil.) Cook, stirring occasionally, 4 to 6 minutes, or until the asparagus and peas are bright green and slightly softened.
4
Cook the pasta:
While the vegetables cook, add the pasta to the medium pot of boiling water. Cook 2 to 4 minutes, or until al dente (still slightly firm to the bite). Reserving 1 cup of the pasta cooking water, thoroughly drain the cooked pasta.
5
Finish the pasta:
To the pot of vegetables, add the cooked pasta, butter, sour cream, the juice of all 4 lemon wedges and half the reserved pasta cooking water. Cook, stirring vigorously to coat the pasta, 2 to 3 minutes, or until thoroughly combined. (If the sauce seems dry, gradually add the remaining pasta cooking water to achieve your desired consistency.) Remove from heat and season with salt and pepper to taste.
6
Plate your dish:
Divide the finished pasta between 4 dishes. Garnish with the cheese and mint (tearing just before adding). Enjoy!
Tips from Home Chefs