This pasta is actually Cole’s speciality, so props to him for finding the recipe on Epicurious.
It’s become a staple in our household and lately I’ve been eating it weekly. It’s hard not to crave the salty pancetta or the parsley filled cream sauce.
- Pasta noodles (I’ve used fettuccini, linguini, and penne and all work well)
- Chopped pancetta or bacon (about 90g)
- 1 bunch of asparagus, chopped into 1 inch pieces
- 5 cups green peas
- 2 garlic cloves, minced
- ½ cup grated parmesan cheese
- 1/3 cup heavy whipping cream
- 3 Tablespoons olive oil
- 3 Tablespoons lemon juice
- ¼ cup parsley
- ¼ cup basil
You will also need to reserve ½ cup of pasta liquid (from your cooked pasta) and 1 teaspoon of the drippings from your cooked pancetta.
Step 1: Boil water and cook pasta noodles. (Reserve ½ cup of water when draining) Place the noodles in a large bowl.
Step 2: Cook pancetta in a skillet over medium heat until just about crisp. (Reserve 1 teaspoon of drippings in the skillet).
Step 3: Add asparagus to skillet and sauté for 3 minutes. Then, add in peas and garlic and sauté for 2 more minutes.
Step 4: Add vegetables and pancetta to pasta.
The chewy and salty bits of pancetta are my absolute favourite part – but Cole prefers the combination of soft peas and crispy asparagus. Overall, I like that its so colourful and a bit of a step up from our usual week night dinner (read: hotdogs).
PS – it pairs excellently with a mixed green salad with French vinaigrette.