Creamy Asparagus Pasta

4 Servings

25 minutes

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This lively springtime pasta dish was inspired by a recipe from “River Cafe London,” the most recent cookbook from Britain's landmark restaurant. The asparagus is finely chopped in the food processor; half is sautéed until tender and half is kept al dente for pleasing contrast in texture. A cup of cream binds the asparagus into a silky sauce just thick enough to coat the pasta while a sprinkle of lemon zest and a squeeze of lemon juice at the table brighten up the flavors.




Don't forget to reserve 1½ cups of the chopped asparagus to add with the cream. Also, don't forget to save about 1 cup of the cooking water before draining the pasta; you'll need it for the sauce.

25 minutes


  • 2

    pounds asparagus, tough ends trimmed, cut into 1-inch pieces

  • Kosher salt and ground black pepper


Chris W.
August 7, 2022
Didn't process the asparagus which made this easier and it was still a great and easy recipe.
Scott P.

I love the taste. It's like a simplified pasta primavera. My only puzzlement was the proportions. That's quite a lot of sauce for just 8 oz. of fettuccine. I would bump that up to 12 oz.

wellington c.

I loved this, but I agree it needed more pasta. I will make it again!

Karen H.

Excellent! I also increased the amount of pasta.