All for the Best Artisan Pasta with Lemon-Asparagus Cream
Hand-rolled pasta with a silky lemon-asparagus cream sauce, made with fresh ingredients at their absolute peak for an unparalleled taste experience. This italian-inspired pasta ready in about 60 minutes pairs durum wheat pasta flour, large eggs, (thinly sliced on bias) fresh asparagus for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 480 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.
Ingredients
- 1 1/4 cups durum wheat pasta flour
- 2 large eggs
- 8 oz (thinly sliced on bias) fresh asparagus
- 1/2 cup heavy cream
- 1 tsp lemon zest
- 1 tbsp lemon juice
- 2 tbsp finely chopped fresh chives
- 1/2 tsp sea salt
- 1/4 tsp freshly ground black pepper
Instructions
- Step 1: Make pasta: In a bowl, mix 1 1/4 cups durum wheat flour with 1/2 tsp sea salt. Make a well, add 2 large eggs, and knead for 8-10 minutes until smooth. Rest 30 minutes, then roll into 1/8-inch-thick sheets and cut into fettuccine.
- Step 2: Blanch 8 oz thinly sliced asparagus in boiling salted water for 2 minutes, then shock in ice water to retain bright green color.
- Step 3: Heat 1/2 cup heavy cream in a saucepan over medium heat until simmering, then add 1 tbsp lemon juice, 1 tsp lemon zest, 1/4 tsp black pepper, and reserved blanched asparagus. Simmer gently for 5 minutes until sauce thickens slightly and coats the back of a spoon.
- Step 4: Cook pasta in boiling salted water for 2 minutes until al dente, reserving 1/2 cup pasta water. Toss pasta with sauce, adding 2 tbsp reserved pasta water if needed to achieve creamy consistency, then fold in 2 tbsp chopped chives before serving.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does All for the Best Artisan Pasta with Lemon-Asparagus Cream take to make?
Total time is about 60 minutes (45 min prep + 15 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.
How do I store leftover All for the Best Artisan Pasta with Lemon-Asparagus Cream?
Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep durum wheat pasta flour from drying out.
Can I substitute ingredients in All for the Best Artisan Pasta with Lemon-Asparagus Cream?
Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.
How do I scale All for the Best Artisan Pasta with Lemon-Asparagus Cream for a different number of people?
The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.
What goes well with All for the Best Artisan Pasta with Lemon-Asparagus Cream?
Italian pasta like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.
What others are saying
- ★★★★★
This has become our go-to pasta dish. We make it weekly.
- ★★★★☆
Enjoyable meal. Instructions could be a touch more detailed on the timing.
- ★★★★☆
Almost perfect — just needed a squeeze of lemon at the end.
