Spring Pea, Asparagus, And Pancetta Pasta

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Main Dish
Italian
Olivelle
4
10 minutes
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.
1 Pasta Rock, optional
1 Tbsp Sicilian Lemon Infused Olive Oil, divided
1 Package Truffle Tagliolini
1 Tbsp Parmesan Asiago Dipper & Seasoning
½ tsp Roasted Garlic Sea Salt
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.
Downtown Siren - 54+ Olive Oils and Balsamic Vinegars on tap along with its unique, currated selections of kitchenwares, cookwares, cutlery, food, pantry, linens, gifts and more!
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