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Fettuccine with Peas, Asparagus, and Pancetta

  • Author: Afoodieaffair
  • Total Time: 10 minutes
  • Yield: 4 1x


Meatless pasta dish full of flavor and veggies.


Units Scale

12 ounces fettuccine or penne
1/21 cup pasta water
3 ounces pancetta or bacon, chopped
11/4 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


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