Asparagus Campanelle with Hazelnut Cream

with feta and peas

Prep & Cook Time: 60+ min.

Cook Within: 7 days

Difficulty Level: Easy

Spice Level: Not Spicy

Contains: Milk, Wheat, Tree Nuts

Vegetarian
All ingredients are individually packaged, but our central facility is not certified allergen-free. Furthermore, ingredient contents may vary. Please check recipe cards and ingredient packaging for allergens and nutrition facts. If you have serious allergies, please use your best judgment or consult a health professional to decide if our meals are safe for you!
A note about serious food allergies

In Your Box (serves 2)

  • 2 tsp. Vegetable Base
  • Info
    1 oz. Feta Cheese
  • 2 oz. Peas
  • Info
    1 oz. Hazelnut Pieces
  • Info
    ⅓ oz. Butter
  • 1 Lemon
  • Info
    4 oz. Light Cream
  • Info
    6 oz. Campanelle Pasta
  • 12 oz. Asparagus

Due to our just-in-time sourcing model, we may have to send you a substitute ingredient. Not to worry! We make sure every ingredient sent to you meets our high quality standards. We’ll keep you informed should a switch occur, so please check the ingredient labels in your meal bag.

  • Nutrition (per serving)

  • Calories
    643
  • Carbohydrates
    83g
  • Fat
    30g
  • Protein
    21g
  • Sodium
    1016mg

Recipe Steps

  • 1

    Prep

    Cut asparagus into 1 inch pieces Juice lemon

  • 2

    Cook Pasta

    Cook to package directions. Reserve 1 cup of pasta water

  • 3

    Cook Asparagus

    In a medium pan, cook asparagus with 1 tsp olive oil and ½ tsp salt and 1/8 tsp pepper. Remove from pan and set aside.

  • 4

    Make Sauce

    In the same pan, add butter to pan with ½ the hazelnuts. Cook 1 minute. Add peas, half the lemon juice, and cream. Bring to a simmer.

  • 5

    Finish The Dish

    Add asparagus and pasta to the pan and toss to combine. Add reserved pasta water a tablespoon at a time until desired consistency. Top with remaining hazelnuts and feta cheese.

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