Tuesday, August 24, 2010

Fettuccine with Peas, Asparagus, and Pancetta

PREP 40 minutes TOTAL 40 minutes
4 SERVINGS Pancetta (Italian bacon) is available in the deli section of many markets.

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, 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 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 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; saute 3 minutes. Add peas, white and pale green parts of green onions, add garlic; saute 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 the parsley, and half of the 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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