Linguine with Asparagus, Peas and Herbs

Here is a true springtime dish, made with the season's early harvest of asparagus and peas. The vegetables are meant to be tender, not crunchy and firm, so don't be tempted to undercook them. If freshly picked peas are not available, substitute frozen baby peas, also called petite peas.
Average Customer Rating:
2.5 out of 5
2.5
 out of 
5
(2 Reviews) 2
1 of 2(50%)reviewers would recommend this product to a friend.
Sort by Customer Reviews for Linguine with Asparagus, Peas and Herbs
Review 1 for Linguine with Asparagus, Peas and Herbs
4 out of 5
4 out of 5
MacyEL
,Summit
,NJ
April 22, 2013
Ability level:Advanced
Cooks for:3 to 5 people
Cooks:Every day
Would You Recommend? Yes
0points
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Enjoyed it.
April 22, 2013
A nice meatless meal. Yields a lot! Needs more salt and pepper. Could be a great starter. Smaller portions = less butter and heavy cream. ;-)
Pros: Yield, Good Value, Appearance, Impressive
Review 2 for Linguine with Asparagus, Peas and Herbs
1 out of 5
1 out of 5
Zia7
Delaware
April 11, 2011
Ability level:Intermediate
Cooks for:1 to 2 people
Cooks:Once a week
Would You Recommend? No
-8points
1of 10found this review helpful.
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Never try something new on guests....
April 11, 2011
I followed this recipe to the dot except for the heavy cream. Replacement for cream was evaporated skim milk - did not work. Sauce was runny and looked a little curdled. Poured in cream (small amount) to try to fix the problem, no go. Also, not enough sauce for amount of pasta. Might want to reserve some of the cooking water for pasta sauce if you make this dish, to get more volume in sauce, better yet less pasta.
Overall a bland dish with a slightly sweet taste. Recommend heavier seasoning or buying prepared sauce and throwing in vegetables.
This recipe is very labor intensive just considering what they require you to do to the asparagus before you even get to put it in the sauce.
My recommendation - skip this recipe.
Cons: Taste, Lengthy