Linguine with Asparagus

"Don't hesitate to toss in other vegetables you have on hand, like spinach or artichoke hearts," says Nancy.
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  • Level: Easy
  • Total: 30 min
  • Active: 30 min
  • Yield: 6 to 8 servings
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Kosher salt

1 stick unsalted butter

8 ounces asparagus, woody ends trimmed, chopped

3/4 cup peas (fresh or frozen)

Handful of green beans, chopped

2 spring onions or garlic scapes, chopped

1 yellow onion, chopped

1/2 cup heavy cream

1/2 cup chicken stock

1 pound fresh linguine

1 cup freshly grated parmesan cheese

Big handful of fresh basil leaves


  1. Bring a large pot of salted water to a boil. Meanwhile, melt the butter in a large skillet over medium-high heat. Add the asparagus, peas, green beans, spring onions, yellow onion and a pinch of salt. Cook just until the onions soften, about 5 minutes. Add the heavy cream and chicken stock and cook until reduced slightly, about 3 minutes.
  2. Meanwhile, add the pasta to the boiling water and cook as the label directs. Drain the pasta and transfer to the sauce; toss gently. Transfer everything to a serving bowl. Garnish with the parmesan and basil.
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