Fettucine with Peas, Asparagus, and Pancetta

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


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

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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