1 1/4 lb asparagus, trimmed, cut on diagonal into 1 inch pieces
2 c shelled fresh green peas, blanched 1 minute in boiling water, drained (or frozen peas, unthawed)
bunch green onions, thinly sliced, white and pale green parts separated from dark green parts
2 garlic cloves, pressed
1/2 c finely grated Parmesan cheese
1/2 c heavy whipping cream
3 T extra virgin olive oil
1 T finely grated lemon peel
1/4 c chopped fresh Italian parsley, divided
1/4 c thinly sliced fresh basil, divided
Instructions
Cook pasta in pot of boiling salted water until just tender but still
firm to bite. Drain, reserving 1/2 c 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. Pour off all but 1 t drippings from skillet. Add
asparagus to drippings in skillet; saute 3 minutes. Add peas,
white and pale green parts of green onions, and garlic; saute
until vegetables are just tender, about 2 minutes. Remove from
heat.
Add vegetable mixture, 1/4 c pasta cooking liquid, dark green parts
of green onions, 1/2 c Parmesan, cream, olive oil, lemon juice,
lemon peel, half of parsley, and half of basil to pasta. Toss, adding
more cooking liquid by tablespoonfuls if needed. Season wtih salt
and freshly ground black pepper.
Transfer to large bowl Sprinkle pancetta, remaining parsley, and
basil over. Serve.
Originally Submitted
1/10/2011
0 Out of 5 from
0 reviews
You can add this Fettuccine with peas, asparagus, and pancetta recipe to your own private DesktopCookbook.
