Freeze Dried Asparagus--Creamy Asparagus and Peas with Pasta

Asparagus is my daughter’s most favorite vegetable so when I saw that Shelf Reliance was offering it I knew it would be a hit at my house.    One of the things I really love about freeze dried asparagus is that when it cooks it turns bright green. 

Creamy Asparagus and Peas with Pasta

5 slices bacon, cut into 1/2-inch pieces

2 cups freeze dried asparagus

1 cup freeze dried peas

2 tablespoons freeze dried onion

1/2 lemon, juiced          

salt and ground black pepper to taste

1 pound fettuccine pasta

3 tablespoons heavy cream

5 ounces shredded Italian three-cheese blend

1.       Place bacon in a large saucepan and cook over medium-high heat until bacon is evenly browned, about 10 minutes. Stir occasionally while cooking. Drain the bacon grease from the pan, and transfer bacon to a paper towel-lined plate.

2.       Bring a large pot of salted water to a boil and stir in the fettuccine and freeze dried peas; after cooking 5 minutes add asparagus and onions.  Cook, stirring often, until fettuccine are tender and veggie are bright green and tender, about 12 minutes. Drain well. Return to pan.

3.       Stir in cream and bacon and bring mixture to a simmer.

4.       Sprinkle cheese blend over the mixture and allow to stand until the cheese melts, about 5 minutes; stir cheese lightly into the fettuccine and vegetables to serve.