Spring Pasta With Asparagus and Peas, Why? Recipe
Ingredients
- 3/4 cup of peas, fresh or frozen (no butter or sauce)
- 8oz (240gr) asparagus
- 1 1/2 tsp butter
- 1 1/2 tsp flour
- 1/2 cup (4oz, 120ml) milk
- 1/3 cup (3oz, 90ml) ricotta
- 1 tbs Dijon-style mustard
- 1/2 tsp dried tarragon
- 1/4 cup (1oz, 30gr) freshly grated Parmesan
- 1 cup (2.8oz, 80gr) dried farfalle pasta
View Full Recipe at Thyme for Cooking, the Blog
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 60g | |
| Calories 101 | |
| Calories from Fat 53 | 52% |
| Total Fat 5.99g | 7% |
| Saturated Fat 3.69g | 15% |
| Trans Fat 0.0g | |
| Cholesterol 15mg | 5% |
| Sodium 43mg | 2% |
| Potassium 132mg | 4% |
| Total Carbs 9.43g | 3% |
| Dietary Fiber 2.4g | 8% |
| Sugars 2.51g | 2% |
| Protein 2.95g | 5% |
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