Fettucine with Peas, Asparagus, and Pancetta

* 4 ounces fettuccine or penne
* 2 ounces pancetta or bacon, chopped
* 25 asparagus spears, trimmed, cut on diagonal into 1-inch pieces
* .5 cups shelled fresh green peas, blanched 1 minute in boiling water, drained, or frozen peas (do not thaw)
* .5 bunch green onions, thinly sliced, white and pale green parts separated from dark green parts
* 1 garlic cloves, pressed
* .25 cup finely grated Parmesan cheese plus additional for serving
* 2 T heavy whipping cream
* 1 tablespoons extra-virgin olive oil
* 1 tablespoons fresh lemon juice
* 1 teaspoon finely grated lemon peel
* 2 tablespoons chopped fresh Italian parsley, divided
* 2 tablespoons thinly sliced fresh basil, divided

Cook pasta in pot of boiling salted water until just tender but still firm to bite. Drain, reserving 1/2 cup pasta cooking liquid. 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, 1/4 cup pasta cooking liquid, dark green parts of green onions, 1/2 cup Parmesan, cream, olive oil, lemon juice, lemon peel, half of parsley, and half of basil to pasta. Toss, adding more cooking liquid by tablespoonfuls if needed. Season with salt and freshly ground black pepper. Transfer to large bowl. Sprinkle pancetta, remaining parsley, and basil over. Serve, passing additional Parmesan cheese.

Serving Size: 2 servings

Number of Servings: 2

Recipe submitted by SparkPeople user MCK1978.