Fettucine with Peas Aparagus and Pancetta

Fettucine with Peas, Asparagus, and Pancetta
Recipe by Bon Appetit

To me, this is the perfect plate of pasta. Long noodles, fresh vegetables, cheese and pancetta. The fresh herbs really brighten this dish. I didn't change a thing...that rarely happens. :) Enjoy!

Serves: 4

Ingredients:
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

Directions:

1. 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.

2. 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.

3. 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.

9 comments:

Priya said...

Beautiful and colourful..

Chef Dennis said...

gorgeous pasta dish! I love the peas and the pancetta! it goes perfectly with the fettuccine!

cheers
Dennis

network monitor said...

i love this dish. it can be my meal. perfect! yummy and healthy.

Ana Powell said...

You are absolutely right, this is an awesome pasta dish.
Lovely photos too ♥

Peter M said...

Love the crispy cubes of pancetta. I would eat the rest of the pasta and then eat the pancetta for dessert. ;)

precious said...

This dish is so delicious. This is one of the prettiest pasta dish I have ever seen.

Lexi said...

I SOOOO need to add this to next week's menu plan...GOOD GRIEF!!!

chris said...

Yum! I don't eat pasta, but when I do, it has got to be something like this! And, I love how much good stuff is in it! :)

Linda said...

Underneath the visual ordinariness of the dish on the cover of the magazine lies a knockout recipe! The pasta was light, fresh, and delicious. The asparagus cooked up perfectly (I was afraid it would be undercooked and tough) and the lemon zest brought this dish alive with a subtle tartness that paired well with the parmesan cheese and salty pancetta.

 
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