Asparagus Pea Linguine

Prep Time
Cook Time


  •  1 pound dried linguine
  •  3 Tablespoons Danish Creamery Butter
  •  1 garlic clove, smashed and peeled
  •  1 pound asparagus, woody ends discarded, stems cut into 1-inch pieces
  •  Kosher salt
  •  freshly ground black pepper
  •  1 cup fresh or frozen peas
  •  ¾ cup freshly grated parmesan cheese, plus more for serving
  •  1 cup ricotta cheese


  • Bring a large pot of salted water to a boil. Add the pasta and cook as directed on the package. Meanwhile, cook the vegetables.
  • Melt butter in a large skillet over medium-high heat. Add garlic clove and asparagus; season with salt and pepper. Cook, stirring, until asparagus turns bright green and just tender, about 3 minutes. Add peas and cook another minute. Discard garlic clove and remove from heat.
  • When pasta is done, drain and reserve 1 cup pasta cooking water. Return skillet to medium heat and add pasta, parmesan and 1/2 cup reserved cooking water. Bring to a simmer and cook, tossing, until sauce thickens and blankets the pasta, about 2 minutes. Add more pasta water, if needed, to thin.
  • Serve hot with a dollop of ricotta on top and extra parmesan on the side.

Recipes worth savoring


Get news, coupons, and recipes delivered directly to your inbox

By submitting this form you agree to our Privacy Policy