Fettucine with Peas, Asparagus, and Pancetta

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


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

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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