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Fettucine w peas, asparagus, and pancetta
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| 12 oz | fettucine |
| 3 oz | pancetta pr bacon, chopped |
| 1 1/4 lbs | asparagus, trimmed, cut on diagonal pieces 1" |
| 2 c | frozen peas, ( don't thaw) |
| 1 bunch | green onions, thinly sliced |
| 2 cloves | garlic |
| 1/2 c | finely grated Parmesan cheese |
| 1/3 c | heavy whipping cream |
| 3 T | extra virgin olive oil |
| 3 T | fresh lemon juice |
| 1 T | finely grated lemon peel |
| 1/4 c | Italian parsley |
| 1/4 c | thinly sliced fresh basil |
Cook pasta, drain, reserving 1/2 c pasta cooking liquid.
Cook pancetta in lg skillet over med heat until crisp. Transfer to paper towels. Pour puff all but 1 t drippings. Add asparagus, sauté 3 mins.
Add peas, 1/2 green onions, garlic, sauté until tender.
Add veg mixture, 1/4 cast a liquid, onions, 1/2 c Parmesan, cream, olive oil, lemon juice, lemon peel, half parsley, half basil to pasta.
Toss, adding more cooking liquid by tablespoons as needed.
Sprinkly pancetta, remaining basil and parsley over top.
Recipe uploaded with Shop'NCook for iPhone.
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