Spring Vegetable Pasta with Pancetta

Food

Audio By Carbonatix

Spring Vegetable Pasta with Pancetta

Ingredients:

• 8-10 oz pancetta
• 1 lb dried mini-shell or other small pasta
• 2 Tbsp olive oil
• 1 Tbsp butter
• Salt
• Freshly ground black pepper
• 1 bunch fresh asparagus
• 2 c frozen peas
• 2 Tbsp crème fraîche
• 2 Tbsp finely chopped fresh mint leaves
• Juice/zest of 1 lemon
• 6 oz finely grated Parmesan cheese

A few notes on making this:

• You can use bacon if you can’t find pancetta…
• If fresh asparagus isn’t available, just omit and use only peas.
• Also, if fresh peas are available where you are, I highly recommend using them.

Directions:

• Bring a large pot of water to boil.
• Dice pancetta if it’s not cut.
• Trim tough ends from asparagus, and slice each stalk into 3-4 pieces (they should be about an inch long)
• Salt boiling water and add your pasta.
• Cook to just under al dente—it will finish cooking in the sauce.
• While pasta is cooking, place a large skillet or Dutch oven over medium heat, and add 2 tablespoons olive oil and the butter.
• Add pancetta and a sprinkling of pepper, and fry until golden and crisp.
• Immediately add asparagus and frozen peas and stir for a minute or two.
• Add crème fraîche chopped mint.
• Using a strainer, add pasta to the skillet and stir.
• Add lemon juice, and adjust salt and pepper to taste.
• Bring to a simmer, then remove from heat.
• The mixture should be thick—add a splash of the pasta water to the sauce to thin it slightly if desired.
• Add Parmesan and stir to mix.
• Finish with a sprinkle of extra mint and enjoy!