Fettucine With Peas, Asparagus, And Pancetta


    * 4 ounces fettuccine or penne
    * 2 ounces pancetta or bacon, chopped
    * 25 asparagus spears, trimmed, cut on diagonal into 1-inch pieces
    * .5 cups shelled fresh green peas, blanched 1 minute in boiling water, drained, or frozen peas (do not thaw)
    * .5 bunch green onions, thinly sliced, white and pale green parts separated from dark green parts
    * 1 garlic cloves, pressed
    * .25 cup finely grated Parmesan cheese plus additional for serving
    * 2 T heavy whipping cream
    * 1 tablespoons extra-virgin olive oil
    * 1 tablespoons fresh lemon juice
    * 1 teaspoon finely grated lemon peel
    * 2 tablespoons chopped fresh Italian parsley, divided
    * 2 tablespoons thinly sliced fresh basil, divided


From Epicurious.com

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