Fettucine With Peas, Asparagus, And Pancetta

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Makes: 4 servings adjust

Directions

Ingredients

  • 12 ounces Fettuccine Pasta

Step 1

Cook pasta in pot of boiling salted water until just tender but still firm to bite. Drain, reserving 1/2 cup pasta cooking liquid. Return pasta to pot.

Ingredients

  • 3 ounces Pancetta, chopped
  • 1 1⁄4 pounds Asparagus, trimmed, cut on diagonal into 1-inch pieces
  • 2 cups Green Peas, blanched in boiling water, 1 minute
  • 1 bunch Green Onion, thinly sliced, white and pale green parts separated from dark green parts
  • 2 cloves Garlic, pressed

Step 2

Meanwhile, cook pancetta in large nonstick skillet over medium heat until crisp. Using slotted spoon, transfer pancetta to paper towels to drain. Pour off all but 1 teaspoon drippings from skillet. Add asparagus to drippings in skillet; sauté 3 minutes. Add peas, white and pale green parts of green onions, and garlic; sauté until vegetables are just tender, about 2 minutes. Remove from heat.

Ingredients

  • 1⁄2 cup Grated Parmesan
  • 1⁄3 cup Heavy Whipping Cream
  • 3 tablespoons Olive Oil
  • 3 tablespoons Fresh Lemon Juice
  • 1 tablespoon Lemon Zest
  • 1⁄4 cup Fresh Italian Parsley, chopped
  • 1⁄4 cup Fresh Basil, thinly sliced

Step 3

Add vegetable mixture, 1/4 cup pasta cooking liquid, dark green parts of green onions, 1/2 cup Parmesan, cream, olive oil, lemon juice, lemon peel, half of parsley, and half of basil to pasta. Toss, adding more cooking liquid by tablespoonfuls if needed. Season with salt and freshly ground black pepper. Transfer to large bowl.
 

Step 4

Sprinkle pancetta, remaining parsley, and basil over. Serve, passing additional Parmesan cheese.
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