Green Goddess Pasta Recipe
Campanelle, Asparagus, Peas, Spinach Cream Sauce, Parmesan, Bacon
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Ingredients
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Pasta and Vegetables
Spinach Cream Sauce
Toppings
Method
Pasta and Vegetables Preparation
Cook the Pasta
Bring a large pot of salted water to a boil. Add 8 cups of campanelle pasta and cook according to package instructions until al dente, usually about 10-12 minutes. Stir occasionally.
Prepare the Asparagus
While the pasta is cooking, trim the woody ends off the asparagus and cut the stalks into 2-inch pieces. Add the asparagus to the boiling pasta during the last 3 minutes of cooking. Then, add the frozen peas for the last 2 minutes.
Drain the Pasta and Vegetables
Once the pasta and vegetables are cooked, reserve about 1 cup of the pasta water, then drain the rest in a colander.
Spinach Cream Sauce Preparation
Sauté the Garlic
In a large skillet, heat 2 tablespoons of olive oil over medium heat. Add 3 minced garlic cloves and sauté for about 1-2 minutes until fragrant.
Add the Spinach
Add 2 cups of fresh spinach to the skillet and cook until wilted, about 2-3 minutes.
Make the Cream Sauce
Pour in 1 cup of heavy cream and stir. Add 2 tablespoons of lemon juice, 1 teaspoon of salt, and 1 teaspoon of black pepper. Simmer for 2-3 minutes until the sauce thickens slightly.
Combine and Serve
Mix Pasta and Sauce
Add the drained pasta, asparagus, and peas to the cream sauce. Toss to combine, adding reserved pasta water as needed to reach desired consistency.
Add Toppings
Serve the pasta topped with 1 cup of grated Parmesan cheese and crumbled bacon on top. Adjust seasoning with additional salt and pepper if desired.