Spring Pea, Asparagus, and Pancetta Pasta
Spring Pea, Asparagus, and Pancetta Pasta
Brie Thompson
4
10 minutes
20 minutes
Crispy pancetta, tender asparagus, and sweet peas tossed with plenty of lemon and Parmesan is spring pasta the way I love it. Sicilian Lemon Infused Olive Oil brings the sunshine, while Parmesan Asiago Dipper and Roasted Garlic Infused Sea Salt add savory depth to every forkful. It is bright, cozy, and on the table in about 30 minutes.
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Ingredients
- 1 Pasta Rock, optional
- 1 Tbsp Sicilian Lemon Infused Olive Oil, divided
- 5 oz Diced Pancetta
- 1 Package Long Shaped Pasta (such as Tagliolini or Bucatini)
- 2 cups Asparagus, cut into ½” pieces
- 1 cup Frozen Peas, thawed
- 1 Large Garlic Clove, minced
- 1 Tbsp Parmesan Asiago Dipper
- ½ tsp Roasted Garlic Infused Sea Salt
- 1 Lemon, juiced
- 1 tsp Lemon Zest
- 1 cup Grated Parmesan
- Grated Parmesan, to garnish
- Lemon Zest, to garnish
Directions
Bring 4 quarts of water to a rolling boil and season with 1 Pasta Rock or 2 Tbsp kosher salt. Keep the water boiling until ready to cook the pasta.
Meanwhile, heat 1 tsp Sicilian Lemon Infused Olive Oil in a large sauté pan over medium heat. Once hot, add the pancetta and cook until crispy, 5 to 7 minutes. Transfer to a paper towel lined plate to drain. Pour out the rendered fat.
Add the pasta to the boiling water and cook according to package directions. Reserve 1 cup of pasta water, then drain the pasta.
In the pan used for the pancetta, heat the remaining 2 tsp Sicilian Lemon Infused Olive Oil. Add the asparagus and sauté until bright green, about 3 minutes. Add the peas, garlic, Parmesan Asiago Dipper, and Roasted Garlic Infused Sea Salt. Sauté until the garlic is fragrant, about 2 minutes.
Add the lemon juice, lemon zest, grated Parmesan, pancetta, cooked pasta, and ½ cup of the reserved pasta water. Stir until the sauce emulsifies, adding more pasta water if needed.
Divide among plates. Garnish with grated Parmesan and lemon zest. Serve immediately.