Fettuccine With Peas, Asparagus And Pancetta Recipe

Name: Fettuccine With Peas, Asparagus And Pancetta
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 12 ounces fettuccine (or penne); 3 ounces pancetta, chopped (or bacon); 1 1/4 lbs asparagus, trimmed, cut on diagonal into 1-inch pieces; 2 cups fresh green peas, shelled, blanched 1 minute in boiling water, drained (OR frozen peas (do not thaw); 1 bunch green onion, thinly sliced, white and pale green parts separated from dark green parts; 3 garlic cloves, pressed; 1/2 cup parmesan cheese, finely grated, plus additional for serving; 1/3 cup heavy whipping cream; 3 tablespoons extra-virgin olive oil; 3 tablespoons lemon juice, fresh; 1 tablespoon lemon peel, finely grated; 1/4 cup Italian parsley, fresh, chopped & divided; 1/4 cup basil, fresh, thinly sliced, divided

Servings: persons

12 ounces fettuccine (or penne)
3 ounces pancetta, chopped (or bacon)
1 1/4 lbs asparagus, trimmed, cut on diagonal into 1-inch pieces
2 cups fresh green peas, shelled, blanched 1 minute in boiling water, drained (OR frozen peas (do not thaw)
1 bunch green onion, thinly sliced, white and pale green parts separated from dark green parts
3 garlic cloves, pressed
1/2 cup parmesan cheese, finely grated, plus additional for serving
1/3 cup heavy whipping cream
3 tablespoons extra-virgin olive oil
3 tablespoons lemon juice, fresh
1 tablespoon lemon peel, finely grated
1/4 cup Italian parsley, fresh, chopped & divided
1/4 cup basil, fresh, thinly sliced, divided

1
Cook pasta in a pot of boiling salted water until just tender but still firm to the bite. Drain, reserving 1/2 cup pasta cooking liquid. Return pasta to pot.
2
Meanwhile, cook pancetta in a large nonstick skillet over medium heat until crisp. Using a slotted spoon, transfer pancetta to paper towels to drain. Pour off all but 1 teaspoon drippings from skillet. Add asparagus to drippings in skillet; saute' 3 minutes. Add peas, white and pale green parts of green onions, and garlic; saute' until vegetables are just tender, about 2 minutes. Remove from heat.
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 the parsley and half of the basil to the pasta. Toss, adding more cooking liquid by tablespoonfuls if needed. Season with salt and freshly ground black pepper. Transfer to a large bowl. Sprinkle pancetta, remaining parsley and remaining basil over. Serve, passing additional Parmesan cheese.

482

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 12 ounces fettuccine (or penne), 3 ounces pancetta, chopped (or bacon), 1 1/4 lbs asparagus, trimmed, cut on diagonal into 1-inch pieces, 2 cups fresh green peas, shelled, blanched 1 minute in boiling water, drained (OR frozen peas (do not thaw), and more.

Yes, Fettuccine With Peas, Asparagus And Pancetta falls under the Pasta & Noodles category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Fettuccine With Peas, Asparagus And Pancetta

How did you like this recipe?

Frequently Asked Questions