Creamy pasta dishes are great any time of year, even in the summer. This Creamy Parpadelle with Asparagus is full of creamy richness and on your dinner table in just 15 minutes! A great dinner at the end of a busy day.
This is the first creamy pasta dish I have made in a while. Like a long while! And I love creamy pasta dishes and am known to make them at least once every couple of weeks. I guess with summer, it just seemed low on the priority list of what to cook on hot days. And I don’t know why really because pasta is one of those foods that can be enjoyed throughout the year, even in August.
Yesterday, I was having a serious pasta craving. But not just any pasta, I wanted something creamy, rich and delicious. I also knew it had to be quick as it was a lunch dish and I wasn’t prepared to spend any longer in the midday heat of the kitchen than I had to. So, this happened. Again, I didn’t think it was going to turn into a recipe for the blog, but here you have it!
If you are not new to the blog, you may notice that there are quite a few creamy pasta dishes. Wondering how this one is any different? Well, they are all unique in their own way. Some have different vegetables, a variety of cheeses, baked vs stove top method, some with added chicken or even bacon, even different sauce methods. So, they really are all different in their own way. Despite some possibly looking similar at first glance.
Plus after three years of blog writing, we need to be honest, some of the food is just going to be a bit on the similar side of the same……ha!. Which reminds me that I must go through and see how many recipes are on here. I know it’s around the 600 mark, but not sure of the magic number. That equates to a whole lot of cooking a whole lot of eating.
Let’s Go Back To 2015
I’m just going to take a tiny second to go back to May 2015 when I first hit that publish button. I remember it being a scary moment and thinking, “It’s out there now for everyone to see.” Yes, everyone. Ummmm….about one person and a dog basically. What I didn’t understand back then was that nobody was every going to see my blog if I didn’t tell them about it or be prepared to use social media. I have to say I was never a social media hound and hated the idea of signing on the to the masses and becoming one in a sea of millions of sheeple.
Anyway, it didn’t take me long to take the pill and become part of the ever growing masses of this social media world we live in right now.
Tid Bits About the snapshots
Something else I didn’t get back then was photography. Like at all, nada, zip, nothing. I tried my best and just published all the crap photos I took. I didn’t think they were that bad. Really, I didn’t. I am always learning and trying to evolve in that area as well,.
One of the ways I am trying to better my photography, or at least the food styling is with props. Again, back when I started this little ol’ blog I vowed I would not get caught up with the whole “prop” world. Guess what? Taking hundreds and thousands of pictures on the same plates over and over and over again, gets kind of boring. So, I started slowly collecting an old plate here and there, a fork or two, some discounted fabrics, tea cups, mix matched utensils, cute tiny little micro dishes, and so much more. Eventually, I pretty much have a cabinet full of dishes I almost use exclusively for food photography! What? I have no idea how that even happened.
The pasta plate you see here is a good example of a prop place. Recently purchased at the end of season sale for just one euro. That’s usually my budget because I’m cheap.
Okay, enough prop talk. Let’s move onto the pasta.
About the pasta
Not sure what to say about this pasta dish that isn’t in the recipe below, as it’s so quick and easy. So, let’s see.
When cooking the asparagus, you will note I say to add a little pasta water. This is simply to keep it from sticking or burning. Depending on the type of pan you are using, you may not find this necessary. So just keep an eye on it as it cooks.
When making the cream sauce, I have stated to use one cup of the reserved pasta water. I found this quite enough for the dish. If you feel you need more, just add a little at a time until you reach the desired level of creamy deliciousness!
I used fresh parsley in this recipe but fresh basil would be equally delicious.
That really is about it for this dish. Happy cooking and I’ll be back in a few days with another recipe!
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Get the recipe!
Creamy Parpadelle with Asparagus
- 8 oz parpadelle pasta
- 1 Cup cooking cream
- 1 Cup parmesan finely grated
- small bunch asparagus ends trimmed and cut into thirds
- Zest of one lemon
- Juice of one lemon
- 3 Garlic cloves crushed
- 1 Teaspoon dried basil
- Small bunch fresh parsley finely chopped
- 2 Tablespoons olive oil
- 2 Tablespoons butter
- 1/2 Teaspoon salt
- 1/2 Teaspoon pepper
- Cook pasta in boiling water for 8 minutes. Drain and rinse. (Reserve pasta water)
- In a large pot set over medium heat, add the olive oil and garlic. Stir for about 30 seconds. Add the asparagus and give a good stir. Add a few tablespoons of pasta water to the asparagus and continue to cook for about 5 minutes.
- Add the cream, 1 cup/240 ml of pasta water, lemon zest, lemon juice, basil, salt and pepper. Stir well and leave to simmer for about a minute.
- Add the parpadelle, parmesan, parsley and butter to the pot. Stir well until combined.
- Serve immediately. Can top with extra parmesan and parsley if desired.