April showers bring May flowers, but March warm weather inspired us to make this vegetable-heavy pasta dish. There's no shame in cooking it year-round.
- 1 bunch asparagus, trimmed
- 1 container white mushrooms
- 1 small sweet, white onion, diced
- 1 cup frozen peas
- 1/2 pound package of bacon, sliced and cooked
- 1 box fettuccini
- 3 tablespoons butter
- 8 ounces half and half
- 1/2 Parmesan cheese
- Bring a large pot of water to a boil and salt well.
- In a large frying pan, combine the olive oil and asparagus. We used the same pan we cooked the bacon in and reduced the oil a little bit. Cook vegetables medium-high heat with a lid for about five minutes, until asparagus is tender but not squishy.
- All at once, add the onion, mushrooms and peas to the pan. Cook for a couple more minutes, until the mushrooms have begun to soften.
- Add pasta to the water.
- Begin making the sauce. To the vegetable pan, add the half and half and butter and bring to a boil. Continue stirring, but reduce the heat to avoid it boiling over.
- Add the bacon to the vegetable pan.
- Slowly add Parmesan cheese, stirring well after adding. Continue to simmer until the sauce has thickened, adding more cheese as necessary.
- Once the pasta is done, combine it with the vegetables and sauce. Serve immediately.