Spring Pea, Asparagus, and Pancetta Pasta
Spring Pea, Asparagus, and Pancetta Pasta
Rated 5.0 stars by 1 users
Author:
Olivelle
Servings
4
Prep Time
10 minutes
Cook Time
15 minutes
Who says pasta can't scream spring? Our Spring Pea, Asparagus, and Pancetta Pasta is the perfect way to embrace the warmer weather! Pasta is tossed with crispy pancetta, tender asparagus, and sweet peas, all brought together with a zesty Sicilian Lemon Infused Olive Oil. Fresh, vibrant, and oh-so-flavorful, this dish is a springtime celebration in every bite!
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Ingredients
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1 Pasta Rock, optional
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1 Tbsp Sicilian Lemon Infused Olive Oil, divided
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5 oz Diced Pancetta
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1 Package Long Shaped Pasta (like Truffle Tagliolini)
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2 cups Asparagus, cut into ½” pieces
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1 cup Frozen Peas, thawed
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1 Large Clove Garlic, minced
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1 Tbsp Parmesan Asiago Dipper & Seasoning
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½ tsp Roasted Garlic Sea Salt
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1 Lemon Juiced
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1 tsp Lemon Zest, plus more to serve
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1 cup Grated Parmesan, plus more to serve
Directions
Bring 4 qts of water to a rolling boil, season with 1 Pasta Rock or use 2 Tbsp Kosher Salt. Keep water boiling until ready to cook pasta.
Meanwhile in a large sauté pan over medium heat, add 1 tsp Sicilian Lemon Olive Oil to the pan. Once hot add in pancetta and let cook until crispy, about 5-7 minutes. Remove from the pan and set on paper towels to drain. Pour out rendered fat.
Add pasta to boiling water and cook to package directions. Reserve 1 cup of pasta water.
Heat remaining Sicilian Lemon Infused Olive Oil. Add asparagus and sauté until bright green, about 3 minutes. Add in peas, garlic, Parmesan Asiago Dipper, and Roasted Garlic Sea Salt. Sauté another 2 minutes until garlic is fragrant.
Add in lemon juice and zest, grated parmesan, truffle pasta, and ½ cup reserved pasta water. Stir to combine until sauce emulsifies, adding more pasta water if needed.
Top with more fresh parmesan and lemon zest.
Recipe Note
If you don't have Pasta Rocks on hand it is still important to season your pasta water! Salting the water is the only time the pasta itself is going to be seasoned so make sure your water is salty like the sea. We recommend adding 1 Tbsp of salt for every 4 quarts of water.