Fettucine with Peas, Asparagus, and Pancetta

Ingredients

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

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