Fettucine with Peas, Asparagus, and Pancetta

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

Ingredients

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

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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