Creamy Pasta w/ Asparagus & Peas

I love fresh asparagus.  It's tasty as a side dish, or mixed in with pasta, rice, or pretty much anything else.  This recipe is very easy, and delicious!

Cook pasta according to package directions.

Add asparagus during the last minute of cooking.  

Place peas in a colander.  Drain pasta mixture over peas, set aside.

Melt butter in skillet over medium high heat.  

Add garlic to the pan, saute for one minute.  Combine broth and cornstarch in a small bowl, and stir until well blended.  Add broth mixture to pan and bring to a boil.  Cook for one minute or until thick, stirring constantly.  Remove from heat.

Stir in cream, lemon juice, salt and black pepper.  

Add pasta to the mixture and toss to coat.  

Garnish with black pepper and lemon slices, if desired and serve immediately.  The pasta is creamy without being too rich, and the peas and asparagus add crunch and a lot of fresh flavor.  Enjoy!

Creamy Pasta w/ Asparagus & Peas

Serves 4

8 z uncooked pasta

1 3/4 cups slices of asparagus

1 cup frozen peas, thawed

1 tablespoon butter

1 garlic clove, minced

1 cup vegetable broth

1 teaspoon cornstarch

1/3 cup heavy cream

3 tablespoons fresh lemon juice

1/2 teaspoon salt

1/4 teaspoons black pepper

lemon slices *optional

Cook pasta according to package instructions.

Add asparagus during the last minute of cooking. 

Place peas in a colander, and drain pasta over the peas; set aside.

Melt butter in a skillet over medium high heat.

Add garlic to the pan, and saute for one minute.

Combine broth and cornstarch in a small bowl and stir until well blended.

Add broth mixture to pan, bring to a boil.

Cook for one minute until thick, stirring constantly.

Remove from heat, and stir in cream and the next four ingredients.

Add pasta mixture to the broth, and toss gently to coat.

Garnish with pepper and lemon slices.

Halibut with Sweet Pea Puree

As we're getting toward the end of summer I think this is a perfect summer meal to make.  It's light and healthy, and very tasty! Plus, it's so colorful, it will impress your family, friends, or who ever you're cooking for.

In a large saucepan over medium heat, heat two tablespoons of butter.  Set aside one tablespoon of shallots, and add the remaining to the saucepan. Cook until they're soft, but not browned. 

Add peas and broth and bring to a simmer. Reduce heat to medium low and cook, covered until the peas are tender.  Puree the pea mixture in a blender until it's smooth.  Add a little water if needed.

Season with salt and pepper and return to the sauce pan.  Set aside on stove top to keep warm.

Pat the halibut dry with paper towels and season with salt and pepper.  Heat oil in a large skillet over medium heat until it starts to smoke.  Cook fish until golden brown and just cooked through, around three minutes on each side.  Set aside on stove top to keep warm.

Add remaining butter to another skillet, swirling pan constantly until butter turns dark golden brown. 

 Add the walnuts and cook until fragrant, around 30 seconds. 

Remove the pan from heat and stir in the parsley, thyme and lemon juice.  Season with salt and pepper. 

Pour walnut butter over the halibut and serve with the pea puree.  I also served on a bed of brown rice.  The pea puree is so tasty, and could be used in a lot of different dishes.  It tastes great with the halibut and the crunch of the walnut.  Although you'll have you use a few pans to make this dish, it's worth it. 

Enjoy!

Halibut with Sweet Pea Puree

Serves 4

Adapted from 30 Minute Supper Magazine

4 shallots, minced

6 tablespoons unsalted butter, cut into 6 pieces

2 cups frozen peas

1/2 cup low-sodium chicken broth

salt and pepper to taste

4 skinless halibut fillets (6-8 ounces)

1 tablespoon vegetable oil

1/2 cup walnuts, toasted and chopped

1 tablespoon minced parsley leaves

1 teaspoon minced fresh thyme leaves

1 tablespoon fresh lemon juice

Set aside one tablespoon of shallots.

Heat the remaining shallots in a large sauce pan over medium heat with two tablespoons of butter.

Cook until the shallots are soft, add the peas and broth and bring to a simmer.

Reduce heat to medium low and cook, covered until peas are soft.

Puree pea mixture in the blender until smooth, adding water if needed.

Season with salt and pepper and return to saucepan.

Cover and set aside to keep warm.

Pat the fish dry with a paper towel and season with salt and pepper.

Heat oil in a large skillet over medium high heat until just smoking.

Cook fish until golden brown, around 3 minutes on each side.

Set aside and keep warm.

Add remaining butter to a saucepan swirling constantly.

Add walnuts and cook until fragrant, around 30 seconds.

Remove pan from heat and stir in parsley, thyme, and lemon juice. 

Season with salt and pepper.

Pour walnut butter over fish and serve with pea puree.