Fettucine with Peas, Asparagus, and Pancetta

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


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

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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