I saved this great recipe for Fettuccine with Peas, Asparagus, and Pancetta that appeared on the cover of Bon Appetit YEARS AGO! Nobody can say that I’m not a saver! And it was well worth saving!
This recipe looked DELICIOUS on the cover so I saved it for “some day”. Well. today is “some day”…
I will say, this is one of those recipes you have to get all the ingredients ready ahead of time. It will make the process of making the dish much easier.
It only take a few minutes to get everything ready ahead of time.
Fresh herbs are a must in this recipe! Fresh parsley and fresh basil.
I used Pastene Fettuccine. I just prefer it, but you can use boxed fettuccine as well.
This recipe is EASY to make!
Cook your fettuccine a little shy of package directions. Reserve 1/2 to 1 cup pasta water. Drain and set aside.
While fettuccine is cooking, saute Pancetta in a saute pan until crisp. Drain to paper towels and remove all but 1 Tbsp drippings.
Add asparagus and cook approx 3 minutes.
Add peas, white parts of green onions, and garlic; sauté until vegetables are just tender, about 2 minutes.
Add 1/4 cup pasta cooking liquid, dark green parts of green onions, 1/2 cup fresh Parmesan, cream, olive oil, lemon juice, lemon peel, half of parsley, and half of basil to pasta to vegetables. Cook on medium high until cream is reduced slightly. Maybe 3 minutes.
Add cream/vegetable mixture to pasta and toss. Add more cooking liquid by tablespoonfuls if needed. Season with salt and freshly ground black pepper.
Transfer to large bowl. Sprinkle pancetta, remaining parsley, and basil over the top. Serve, passing additional fresh Parmesan cheese.
Fresh Parmesan cheese is a must in this recipe!
This recipe is not overly heavy even though there is heavy cream in it. It definitely has lemon under tones in it, hence the fresh lemon juice and the lemon zest.
Really delicious.
PrintFettuccine with Peas, Asparagus, and Pancetta
- Total Time: 10 minutes
- Yield: 4 1x
Description
Meatless pasta dish full of flavor and veggies.
Ingredients
12 ounces fettuccine or penne
1/2–1 cup pasta water
3 ounces pancetta or bacon, chopped
1–1/4 pounds asparagus, trimmed, cut on diagonal into 1-inch pieces
2 cups shelled fresh green peas, blanched 1 minute in boiling water, drained, or frozen peas (do not thaw)
1 bunch green onions, thinly sliced, white parts separated from dark green parts (will be used separately)
4 garlic cloves, pressed
1/2 cup finely grated fresh Parmesan cheese plus additional for serving
1 cup heavy whipping cream
3 tablespoons extra-virgin olive oil
3 tablespoons fresh lemon juice
1 tablespoon finely grated lemon peel
1/4 cup chopped fresh Italian parsley, divided
1/4 cup 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 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. Pour off all but 1 tablespoon drippings from skillet. Add asparagus to drippings in skillet; sauté 3 minutes. Add peas, white parts of green onions, and garlic; sauté until vegetables are just tender, about 2 minutes.
Add 1/4 cup pasta cooking liquid, dark green parts of green onions, 1/2 cup Parmesan, cream, olive oil, lemon juice, lemon peel, half of parsley, and half of basil to pasta to vegetables. Cook on medium high until cream is reduced slightly.
Add cream/vegetable mixture to pasta and toss. Add more cooking liquid by tablespoonfuls if needed. Season with salt and freshly ground black pepper.
Transfer to large bowl. Sprinkle pancetta, remaining parsley, and basil over the top. Serve, passing additional Parmesan cheese.
- Cook Time: 10 min
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