Fettuccine with Peas, Asparagus, and Pancetta Recipe
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Category: |
Category: |
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Ingredients: |
Ingredients: 12 oz. fettuccine or penne pasta
3 oz. pancetta or bacon, chopped
1¼ lbs. asparagus, trimmed, cut on diagonal into 1-inch pieces
2 cups shelled fresh green peas, blanched (1 minute in boiling water, drained, or frozen peas not thawed)
1 bunch green onions, thinly sliced, with white and green parts separated
2 garlic cloves, pressed
½ cup Parmesan cheese, finely grated (plus some extra for garnish)
⅓ cup heavy cream
3 Tbsp. olive oil
3 Tbsp. fresh lemon juice
1 Tbsp. lemon peel, finely grated
¼ cup fresh parsley, chopped
¼ cup fresh basil, thinly sliced
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Directions: |
Directions:Cook pasta in a pot of boiling salted water until just tender but still firm to the bite. Drain from liquid but reserve ½ cup of pasta water. Return pasta to pot. Simultaneously, cook pancetta in a large nonstick skillet over medium heat until crispy. Using a slotted spoon, transfer pancetta to paper towels to remove excess grease. Pour out all but 1 teaspoon of drippings from the skillet. Add asparagus to skillet and sauté for 3 minutes. Add peas, white and pale green parts of green onions, and garlic to the skillet and sauté until vegetables are tender about 2 minutes. Remove from heat. Add vegetable mixture, ¼ cup of pasta water, remaining green onions, ½ cup Parmesan cheese, heavy cream, olive oil, lemon juice, lemon peel, half of the parsley, and half of the basil to drained pasta. Toss together and add more pasta water by tablespoons if needed. Season with salt and pepper. Transfer pasta to a large serving bowl and sprinkle pancetta and remaining basil and parsley over pasta. Serve with additional parmesan cheese, if desired. |
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Number Of
Servings: |
Number Of
Servings:4 |
Preparation
Time: |
Preparation
Time:40 minutes |
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