Featured in the February 2011 Newsletter
Recommended Pairing: Barbera, Chardonnay, Pinot Grigio, Super T
12 ounces fettuccine
3 ounces pancetta, chopped
1 ½ pounds asparagus, trimmed and cut into 1-inch pieces
2 cups green peas
1 bunch green onions, thinly sliced
2 garlic cloves, pressed
½ cup Parmesan cheese, finely grated
½ cup heavy whipping cream
3 tablespoons extra-virgin olive oil
3 tablespoons fresh lemon juice
1 tablespoon lemon peel, finely grated
¼ cup Italian parsley, chopped and divided
1/3 cup basil, thinly sliced and divided
Cook pasta according to package directions. Reserve ½ cup past water.
Meanwhile, cook pancetta over medium heat until crisp; transfer to paper towel. Add asparagus; sauté 3 minutes. Add peas, green onions and garlic and sauté until tender, about 2 minutes. Remove from heat.
Add vegetable mixture, Parmesan, cream, olive oil, lemon juice, lemon peel half of parsley and half of basil to the pasta. Toss, adding liquid as needed. Season with salt and black pepper.
Transfer to a large bowl and sprinkle with pancetta, remaining parsley and basil.