The perfect pasta primavera. An enticing medley of pasta and fresh vegetables in rich Parmesan sauce made creamy and tasty with Hellmann's® or Best Foods® Real Mayonnaise.
1/4 cup Hellmann's® or Best Foods® Real Mayonnaise
2 Tbsp. lemon juice
2 Tbsp. heavy cream
1 Tbsp. olive oil
2 cloves garlic, sliced
12 asparagus spears, cooked crisp-tender
1 cup frozen green peas, thawed
8 ounces fettuccine or wide noodles, cooked and drained (reserve 3 Tbsp. pasta water)
1/2 cup grated Parmesan cheese, divided
Combine Hellmann's® or Best Foods® Real Mayonnaise, lemon juice and heavy cream in measuring cup or small bowl; set aside.
Heat olive oil in large nonstick skillet over medium heat and cook garlic 2 minutes (do not brown). Stir in asparagus and peas and cook 2 minutes. Add hot cooked fettuccine, 3 Tbsp. pasta water, Mayonnaise mixture and 1/4 cup Parmesan cheese. Toss and heat through. Sprinkle with remaining 1/4 cup Parmesan and garnish, if desired, with chopped parsley and/or mint.