Fettucine with Peas, Asparagus, and Pancetta

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


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

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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