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.

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