1 Picture
Ingredients
- 12 ounces fettuccine or penne
- 3 ounces pancetta or bacon, chopped
- 1 1/4 pounds 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 (do not thaw)
- 1 bunch green onions, thinly sliced, white and pale green parts separated from dark green parts
- 2 garlic cloves, pressed
- 1/2 cup finely grated Parmesan cheese plus additional for serving
- 1/3 cup heavy whipping cream
- 3 tablespoons extra-virgin olive oil
- 3 tablespoons fresh lemon juice
- 1 tablespoon finely grated lemon peel
- 1/4 cup chopped fresh Italian parsley, divided
- 1/4 cup thinly sliced fresh basil, divided
Details
Servings 4
Preparation time 40mins
Cooking time 40mins
Adapted from epicurious.com
Preparation
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.
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.
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. Sprinkle
pancetta, remaining parsley, and basil over.
Serve, passing additional Parmesan cheese.
Per serving (analysis does not include additional Parmesan cheese for serving):
558.9 kcal calories,
29.3 % calories from fat,
18.2 g fat,
7.3 g saturated fat,
38.6 mg cholesterol,
78.8 g carbohydrates,
8.4 g dietary fiber,
9.8 g total sugars,
70.4 g net carbohydrates,
22.2 g protein
Nutritional analysis provided by
Bon Appétit
Review this recipe