RatingDifficultyBeginner

Surely a first sign of spring are those sharp green and purple asparagus tips pushing up through cold dirt. They grow quickly once winter has moved on and seem to get noticeably bigger each day. Fresh asparagus is a celebration on the plate, especially from New England gardens where it’s a short harvest. Local farmers who planted just after the last frost may have new peas to compliment the creamy mix of fresh basil and garlic. This recipe is courtesy of The Savory Grape in East Greenwich, Rhode Island and is complimented nicely with Rob Sinskey's Pinot Blanc from Alsace, France. It has nice minerality, crispness & a dry tropical fruit flavor profile.

WINE PAIRINGS:
Rob Sinskey's Pinot Blanc makes you feel like you're tasting a white wine straight out of Alsace, France. It has nice minerality, crispness & a dry tropical fruit flavor profile. Purchase here.

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Yields2 Servings
Prep Time10 minsCook Time20 minsTotal Time30 mins

 12 oz Fettuccine
 3 oz Pancetta
 1 ¼ lbs AsparagusTrimmed and cut on a diagonal, 1 inch piece
 2 cups Green peas
 2 Minced Garlic Cloves
 3 tbsp Olive oil
 2 tbsp Fresh lemon juice
 ¼ cup Fresh BasilThinly sliced

1

Cook pasta in boiling salted water until "al dente". Drain, reserving 1/2 c of pasta water. Return pasta to pot.

2

Meanwhile, saute pancetta in large skillet over medium heat until crisp. Transfer pancetta to paper towels to drain. Pour off all but 1 tbs drippings from skillet.

3

Add asparagus to drippings in skillet, saute approximately 3 minutes.

4

Add peas and garlic; saute until vegetables are just tender.

5

Add pasta cooking liquid, olive oil, 1/2 c of Parmesan, cream lemon juice.

6

Simmer for 1-2 minutes then add pasta fresh basil and toss to coat. Season with salt and coarse ground pepper. Serve immediately garnishing with the pancetta.

Chef's Note: Add additional protein if desired. Garlic chicken sausage added and appearing in this photo.

CategoryCooking Method

Ingredients

 12 oz Fettuccine
 3 oz Pancetta
 1 ¼ lbs AsparagusTrimmed and cut on a diagonal, 1 inch piece
 2 cups Green peas
 2 Minced Garlic Cloves
 3 tbsp Olive oil
 2 tbsp Fresh lemon juice
 ¼ cup Fresh BasilThinly sliced

Directions

1

Cook pasta in boiling salted water until "al dente". Drain, reserving 1/2 c of pasta water. Return pasta to pot.

2

Meanwhile, saute pancetta in large skillet over medium heat until crisp. Transfer pancetta to paper towels to drain. Pour off all but 1 tbs drippings from skillet.

3

Add asparagus to drippings in skillet, saute approximately 3 minutes.

4

Add peas and garlic; saute until vegetables are just tender.

5

Add pasta cooking liquid, olive oil, 1/2 c of Parmesan, cream lemon juice.

6

Simmer for 1-2 minutes then add pasta fresh basil and toss to coat. Season with salt and coarse ground pepper. Serve immediately garnishing with the pancetta.

Chef's Note: Add additional protein if desired. Garlic chicken sausage added and appearing in this photo.

Fettucine with Peas, Asparagus, and Pancetta

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