Fettucine with Peas, Asparagus, and Pancetta

Ingredients for Fettucine with Peas, Asparagus, and Pancetta

• 350g fettuccine or penne

• 90g pancetta or bacon, chopped

• 575g asparagus, trimmed, cut on diagonal into 1-inch pieces

• 475ml shelled fresh green peas, blanched 1 minute in boiling water, drained, or frozen peas (do not thaw)

• 1 bunch spring onions, thinly sliced, white and pale green parts separated from dark green parts

• 2 garlic cloves, pressed

• 60g finely grated Parmesan cheese plus additional for serving

• 80ml double cream

• 45ml 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 120ml 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 spring onions, and garlic; sauté until vegetables are just tender, about 2 minutes. Remove from heat.

Add vegetable mixture, 60ml pasta cooking liquid, dark green parts of spring onions, 120ml 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.

Disclaimer

While every effort has been made to ensure the information is accurate and up to date, individual needs may vary and dietary requirements can differ based on personal health conditions. Always check food labels and allergen information before preparing or consuming any recipe. If you have specific health concerns, allergies, intolerances, or are following a medically prescribed diet, seek advice from your GP, pharmacist, or a registered dietitian before making significant changes to your diet or lifestyle.