Spring Pea, Asparagus, And Pancetta Pasta
Spring Pea, Asparagus, And Pancetta Pasta
Rated 5.0 stars by 1 users
Category
Main Dish
Cuisine
Italian
Author:
Olivelle
Servings
4
Prep Time
10 minutes
Cook Time
15 minutes
Who says fresh spring recipes can't include pasta? This Spring Pea, Asparagus, and Pancetta Pasta recipe is a perfect way to welcome the warmer weather. Made with Truffle Tagliolini and tossed with a flavorful mix of crispy pancetta, asparagus, and peas, this dish is bursting with fresh and bright flavors. The Sicilian lemon Infused Olive Oil adds a zesty note that complements the sweetness of the peas and the salty richness of the pancetta.
Ingredients
-
1 Pasta Rock, optional
-
1 Tbsp Sicilian Lemon Infused Olive Oil, divided
- 5 oz Diced Pancetta
-
1 Package Truffle Tagliolini
- 2 cups Asparagus, cut into ½” pieces
- 1 cup Frozen Peas, thawed
- 1 Large Clove Garlic, minced
-
1 Tbsp Parmesan Asiago Dipper & Seasoning
-
½ tsp Roasted Garlic Sea Salt
- 1 Lemon Juiced
- 1 tsp Lemon Zest, plus more to serve
- 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 Truffle Tagliolini to boiling water and cook to package directions, about 5 minutes. 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.
Comments (0)
There are no comments for this article. Be the first one to leave a message!