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Garganelli with Spring Onions, Asparagus, and Peas

Garganelli with Spring Onions, Asparagus, and Peas Recipe

  • 1 teaspoon olive oil
  • 2 tablespoons unsalted butter
  • 1 heaping cup sliced spring onions or leeks (white and pale green parts)
  • 12 slender asparagus spears, tough bottoms discarded and cut into 2-inch pieces
  • Sliced baby carrots, sugar snap peas, or other spring vegetables (see head note)
  • 1 cup fresh or frozen sweet peas
  • ¼ cup heavy cream
  • 1 pound garganelli (see Note)
  • ¼ cup chopped mint, plus a little extra for garnish
  • 1 tablespoon finely sliced chives
  • 2/3 cup freshly grated Parmigiano-Reggiano or pecorino romano
  • Finely grated zest of 1 lemon
  • Kosher salt and freshly ground black pepper
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Nutritional information
Nutrition Facts
Amount Per Serving
Calories 662kcal (33%)
Total Fat 19g (30%)
Saturated Fat 10g (52%)
Cholesterol 50mg (17%)
Total Carbohydrate 97g
Dietary Fiber 8g
Sugars 7g
Protein 26g
* The Percent Daily Values are based on a 2,000 calorie diet, so your values may change depending on your calorie needs. The values here may not be 100% accurate because the recipes have not been professionally evaluated nor have they been evaluated by the U.S. FDA.



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