Fettuccine with Peas, Asparagus, and Pancetta

By gstark

Ingredients

• 12 oz fettuccine
• 3 ounces pancetta, chopped
• 1 1/4 lb asparagus
• 2 cups green peas
• 1 bunch green onions, thinly sliced
• 2 garlic cloves
• 1/2 cup finely grated Parmesan cheese
• 1/3 cup heavy whipping cream
• 3 tbsp extra virgin oil
• 3 tbsp fresh lemon juice
• 1 tbsp finely grated lemon peel
• 1/4 cup fresh parsley
• 1/4 cup fresh basil

Preparation

Step 1

Cook pasta until tender but still firm to bite.

Drain, reserving 1/2 cup pasta cooking liquid.

Cook pancetta in skillet over medium heat until crisp. Transfer pancetta to paper towel. Pour off all but 1 tsp drippings. Add asparagus to drippings in skillet. Saute 3 minutes. Add peas and white part of green onion, garlic. Saute until vegetables are tender. About 2 minutes

Add vegetable mixture, 1/4 cup pasta cooking liquid, green part of green onions, Parmesan, cream, olive oil, lemon juice, lemon peel, 1/2 of parsley, and 1/2 of basil to pasta. Toss, adding more cooking liquid by tbsp if needed. Season with salt and pepper. Transfer to large bowl. Sprinkle pancetta and remaining parsley and basil. Serve with additional Parmesan cheese.