Fettuccine with Peas Asparagus and Bacon

29 Mar

This one’s for all you pasta lovers out there (myself included). If you are looking for the ultimate comfort meal, this is it. It’s that time of year when the weather is changing every other day – one day you’re sitting outside drinking beers out of a growler, the next, you’re bundled up under the blankets in your living room wondering what you should order for delivery, because there’s no way you’re going grocery shopping in these frigid temperatures. So pick up these ingedients on a warmer day and make it when its -1000 degrees out a day later. Its the perfect “I’ve-had-such-a-long-day-and-I just-want-to-binge-on-comfort-food-but-I-should-really-eat-my-veggies” kind of meal.

I used bacon because I couldn’t get any pancetta that day, but you can use either one. I found the pea level in the original recipe to be a little high, so I’ve cut it down a bit for you in this recipe. I also cut out the cream from the original recipe to make it a bit less heavy. Try it out and let me know what you think!

Fettuccine with Peas Aspargus and Bacon

Adapted from Bon Appetit

Makes 4 servings

Ingredients:

12 ounces fettuccine or penne

3 ounces pancetta or bacon, chopped

1 1/4 lbs asparagus, trimmed, cut into 1 inch pieces (cut diagonally for fatter asparagus)

1 1/2 cups shelled fresh green peas, blanched one minute in boiling water, drained, or frozen peas (do not thaw)

1 bunch green onions, thinly sliced, white and pale green parts only

2 garlic cloves, pressed

1 tablespoon extra virgin olive oil

3 tablespoons fresh lemon juice

1 teaspoon finely grated lemon peel

1/4 cup fresh Italian parsley, chopped

1/4 cup thinly sliced fresh basil, chopped

1/4 cup finely crated parmesan cheese

Cook pasta in pot of boiling salted water until just tender but still firm to bite. Drain. Return pasta to pot.

Meanwhile, cook pancetta in large nonstick skillet over medium heat until crisp. Using slotted spoon, transfer pancetta to paper towels to drain. Pour off all but 1 teaspoon drippings from skillet. Add asparagus to drippings in skillet; sauté 3 minutes. Add peas, white and pale green parts of green onions, and garlic; sauté until vegetables are just tender, about 2 minutes. Remove from heat.

Add vegetable mixture, dark green parts of green onions, olive oil, lemon juice, lemon peel, half of parsley, and half of basil to pasta. Toss. Season with salt and freshly ground black pepper. Transfer to large bowl. Sprinkle pancetta, remaining parsley, and basil over. Serve topped with freshly grated Parmesan cheese.

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