Locally grown asparagus with peas and parsley nicely pair with rice pasta and creamy Boursin sauce. It's a spring-inspired dish that makes an elegant side for any entrée . . . all year long.
6-1 cup servings.
15 minutes to assemble
10 minutes to cook
Total time: 25 minutes
1/2-16 oz box (8 oz) Notta Pasta Linguine
1-5.2 oz package Boursin cheese, room temperature
1/3 cup milk
2 tablespoons lemon juice (1 large lemon)
1 teaspoon grated lemon peel
1/2 teaspoon garlic powder
Salt and pepper
1 lb fresh asparagus
1-10 oz box frozen peas
1/2 cup chopped Italian parsley (flat leaf)
Blender