Almost Meatless Monday: Fettuccine with Peas, Asparagus, and Pancetta

Today is my due date but Baby O is still happy so I am still blogging.

Ok, so we didn’t have a meatless Monday but this recipe could easily be adapted to be vegetarian but it is just so good with the pancetta, I am not sure you’ll want to eliminate it.  If you opt for a vegetarian version, just saute the asparagus in olive oil instead of the pancetta drippings.

I just love spring produce and this recipe showcases some of my favorites– fresh asparagus, peas, and green onions.  I cheated and used frozen peas, but bought some gorgeous asparagus, green onions, and fresh basil and parsley at the Manhattan Fruit Exchange.  The lemon juice and zest adds a nice brightness to the dish and the pancetta adds great flavor.

The parmesan and cream make a nice light cream sauce.  Since it was only two of us, I cut the penne by about one-third to half but used all of the veggies the recipe called for.

Tim and I both loved this dish!  I definitely plan to make it again.

Fettuccine with Peas, Asparagus, and Pancetta
Bon Appetit

  • 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

Leave a Reply

Your email address will not be published. Required fields are marked *