Margaux says

I love pasta dishes.  I would eat pasta every night for dinner if the rest of my household felt the same as me.  However, as much as my husband loves pasta, too, he doesn’t feel the same way as I do.  And Desi doesn’t really like it at all.  Seriously, where did this kid come from??  No mac n’ cheese, no spaghetti…sometimes its really hard to come up with dinner ideas!  This dish was a winner because Desi loves asparagus, peas and bacon, and we even got him to eat a few noodles, too!

I used proscuitto because my grocery store didn’t have pancetta, and I didn’t feel like making an extra trip to Whole Foods.  I think I could have just used bacon, and it would have been just as delicious.   It also would have been really good vegetarian.

Fettucine with Asparagus, Peas and Pancetta
by The Bon Appétit Test Kitchen

* 12 ounces fettuccine or penne
* 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 and pale green parts separated from dark green parts
* 2 garlic cloves, pressed
* 1/2 cup finely grated Parmesan cheese plus additional for serving
* 1/3 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 teaspoon drippings from skillet. Add asparagus to drippings in skillet; sauté 3 minutes. Add peas, white and pale green parts of green onions, and garlic; sauté until vegetables are just tender, about 2 minutes. Remove from heat.

Add vegetable mixture, 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. Toss, adding 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. Serve, passing additional Parmesan cheese.

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