Fettucine with Peas, Asparagus, and Pancetta

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


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

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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