Fettucine with Peas, Asparagus, and Pancetta

Fettucine with Peas, Asparagus, and Pancetta
Photo by Patricia Heal


  • 1 bunch green onions
  • ¼ cup fresh basil
  • 12 ounces fettuccine or penne
  • 1 tablespoon lemon peel
  • ¼ cup fresh Italian parsley
  • 1/3 cup heavy whipping cream
  • 3 tablespoons fresh lemon juice
  • + 6 more ingredients
    • 3 tablespoons extra-virgin olive oil
    • 2 cups shelled fresh green peas
    • 1 ¼ pounds asparagus
    • 3 ounces pancetta or bacon
    • ½ cup Parmesan cheese, freshly grated
    • 2 cloves garlic

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...

View full recipe at Epicurious


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