Fettucine With Peas Asparagus And Pancetta

FETTUCINE WITH PEAS, ASPARAGUS, AND PANCETTA



Fettucine with Peas, Asparagus, and Pancetta image

Recipe From epicurious.com

Provided by Bon Appétit Test Kitchen

Categories     Milk/Cream     Pasta     Quick & Easy     High Fiber     Dinner     Parmesan     Bacon     Asparagus     Pea     Spring     Family Reunion     Potluck     Bon Appétit     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added

Yield Makes 4 servings

Number Of Ingredients 13

12 ounces fettuccine or penne
3 ounces pancetta or bacon, chopped
1 1/4 pounds asparagus, trimmed, cut on diagonal into 1-inch pieces
2 cups shelled fresh green peas, blanched 1 minute in boiling water, drained, or frozen peas (do not thaw)
1 bunch green onions, thinly sliced, white and pale green parts separated from dark green parts
2 garlic cloves, pressed
1/2 cup finely grated Parmesan cheese plus additional for serving
1/3 cup heavy whipping cream
3 tablespoons extra-virgin olive oil
3 tablespoons fresh lemon juice
1 tablespoon finely grated lemon peel
1/4 cup chopped fresh Italian parsley, divided
1/4 cup thinly sliced fresh basil, divided

Steps:

  • 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.

FETTUCCINE WITH PEAS, ASPARAGUS AND PANCETTA



Fettuccine With Peas, Asparagus and Pancetta image

This recipe was in the May 2010 "Fast Easy Fresh" section of Bon Appetit magazine. great combination of flavors

Recipe From food.com

Provided by Epi Curious

Categories     Ham

Time 40m

Yield 4 , 4 serving(s)

Number Of Ingredients 13

12 ounces fettuccine (or penne)
3 ounces pancetta, chopped (or bacon)
1 1/4 lbs asparagus, trimmed, cut on diagonal into 1-inch pieces
2 cups fresh green peas, shelled, blanched 1 minute in boiling water, drained (OR frozen peas (do not thaw)
1 bunch green onion, thinly sliced, white and pale green parts separated from dark green parts
3 garlic cloves, pressed
1/2 cup parmesan cheese, finely grated, plus additional for serving
1/3 cup heavy whipping cream
3 tablespoons extra-virgin olive oil
3 tablespoons lemon juice, fresh
1 tablespoon lemon peel, finely grated
1/4 cup Italian parsley, fresh, chopped & divided
1/4 cup basil, fresh, thinly sliced, divided
Calories648.6
Fat25.6
SaturatedFat9.3
Cholesterol110
Sodium247.9
Carbohydrate82.8
Fiber10.6
Sugar8.8
Protein25.6

Steps:

  • Cook pasta in a pot of boiling salted water until just tender but still firm to the bite. Drain, reserving 1/2 cup pasta cooking liquid. Return pasta to pot.
  • Meanwhile, cook pancetta in a large nonstick skillet over medium heat until crisp. Using a slotted spoon, transfer pancetta to paper towels to drain. Pour off all but 1 teaspoon drippings from skillet. Add asparagus to drippings in skillet; saute' 3 minutes. Add peas, white and pale green parts of green onions, and garlic; saute' 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 the parsley and half of the basil to the pasta. Toss, adding more cooking liquid by tablespoonfuls if needed. Season with salt and freshly ground black pepper. Transfer to a large bowl. Sprinkle pancetta, remaining parsley and remaining basil over. Serve, passing additional Parmesan cheese.

PASTA WITH ASPARAGUS AND PROSCIUTTO



Pasta with Asparagus and Prosciutto image

Recipe From foodnetwork.com

Provided by Food Network Kitchen

Time 25m

Yield 4 servings

Number Of Ingredients 11

Kosher salt
1/2 cup diced prosciutto (about 3 1/2 ounces)
1 clove garlic, chopped
2 teaspoons chopped fresh thyme
1/2 cup dry white wine
Freshly ground pepper
1 cup heavy cream
Pinch of freshly grated nutmeg (optional)
12 ounces fettuccine
1 1/2 pounds asparagus, tough ends trimmed, cut into 1/2-inch pieces
1/4 cup grated parmesan cheese, plus more for topping

Steps:

  • Bring a large pot of salted water to a boil. Cook the prosciutto in a large skillet over medium-high heat until it renders some fat and begins to brown, about 2 minutes. Add the garlic and thyme and cook until the garlic just begins to soften, about 30 seconds. Remove the skillet from the heat and add the wine. Return to the heat and cook until the wine evaporates slightly, about 2 more minutes. Add 1/4 teaspoon salt and pepper to taste. Add the cream and nutmeg and cook, stirring occasionally, until the sauce thickens slightly, about 3 more minutes.
  • Meanwhile, add the pasta to the boiling water and cook as the label directs, adding the asparagus during the last minute of cooking. Reserve 1/2 cup cooking water, then drain the pasta and asparagus.
  • Add the cheese to the cream sauce and stir to combine. Add the pasta and asparagus and toss to coat, adding some of the reserved cooking water to loosen, if needed. Season with salt and pepper. Divide among bowls and top with more cheese.

PASTA, PANCETTA AND PEAS



Pasta, Pancetta and Peas image

Recipe From foodnetwork.com

Provided by Sunny Anderson

Categories     main-dish

Time 23m

Yield 4 servings

Number Of Ingredients 8

16 ounces fettuccine
8 ounces pancetta, diced
1/2 onion, chopped
1 (10-ounce) bag frozen peas
2 cloves garlic, minced
1/4 cup grated Parmesan
Salt and freshly ground black pepper
1/2 lemon, juiced

Steps:

  • Bring a large pot of salted water to a boil over medium heat. Add pasta and cook until al dente. Drain pasta, reserving 1 cup of pasta water.
  • Meanwhile, saute pancetta in a large saucepan over medium-high heat until golden and crisp, about 6 minutes. Transfer to a paper towel-lined plate. In the same pan, saute onions until softened, about 5 minutes. Add peas and garlic and saute for 3 minutes. Stir in Parmesan, pasta and pancetta. Moisten pasta with some of the reserved pasta water. Toss to incorporate, season with salt and pepper, if necessary, and serve, sprinkled with lemon juice.

ASPARAGUS PASTA RECIPES



Asparagus pasta recipes image

Make the most of seasonal asparagus by serving it with pasta and sping veg. Our asparagus pasta dishes are perfect for a simple supper.

Recipe From bbcgoodfood.com

Number Of Ingredients 1

Asparagus pasta recipes

CREAMY FETTUCCINE WITH ASPARAGUS, PEAS, AND PROSCIUTTO



Creamy Fettuccine with Asparagus, Peas, and Prosciutto image

Hot pasta is tossed with a creamy sauce, steamed vegetables, and soft, salty prosciutto ribbons.

Recipe From allrecipes.com

Provided by champ

Categories     Meat and Poultry Recipes     Pork

Time 30m

Yield 3

Number Of Ingredients 11

½ bunch asparagus, trimmed and cut into 1/2-inch pieces
1 cup frozen peas
¼ cup water
3 tablespoons butter
3 tablespoons all-purpose flour
2 cups whole milk
2 teaspoons garlic powder
1 cup freshly grated Parmesan cheese
1 pinch salt and ground black pepper to taste
4 ounces dry fettuccine pasta
1 (1 ounce) slice prosciutto, cut into thin strips
Calories555.7 calories
Carbohydrate53 g
Cholesterol75.4 mg
Fat26.6 g
Fiber5.3 g
Protein28 g
SaturatedFat15.4 g
Sodium854.2 mg
Sugar13.7 g

Steps:

  • Combine the asparagus, peas, and water in a saucepan over medium heat. Cover the saucepan and cook until the vegetables are beginning to become tender, yet retain some crispness, about 5 minutes; drain any remaining liquid and set the vegetables aside.
  • Melt the butter in the saucepan over medium-low heat. Stir the flour into the butter until combined, 2 to 3 minutes. Add the milk, raise heat to medium and cook, whisking frequently, until the mixture thickens, another 2 to 3 minutes. Stir the garlic powder and Parmesan cheese into the sauce; season with salt and pepper. Set aside.
  • Bring a pot of lightly salted water to a boil. Cook the fettuccine in the boiling water until the pasta is cooked yet firm to the bite, about 8 minutes; drain and return the fettuccine to the pot. Stir the vegetables, the sauce, and the prosciutto into the fettuccine.

PASTA PRIMAVERA WITH ASPARAGUS AND PEAS



Pasta Primavera With Asparagus and Peas image

This simple pasta primavera uses a combination of the earliest vegetables available in spring - asparagus, peas and spring onions - making it a true celebration of the season. The sauce works best with springy egg pasta, preferably homemade or a good purchased brand. Make sure not to overcook it; you need the chewy bite to stand up to the gently cooked vegetables. If you can't find good fresh English peas, you can substitute frozen peas, but don't add them until the last minute of cooking.

Recipe From cooking.nytimes.com

Provided by Melissa Clark

Categories     dinner, lunch, quick, pastas, main course

Time 20m

Yield 4 servings

Number Of Ingredients 13

1/4 pound sugar snap peas, stems trimmed
1/2 pound asparagus, ends snapped
2 tablespoons unsalted butter
3/4 cup fresh English peas
1/4 cup thinly sliced spring onion, white part only (or use shallot)
2 garlic cloves, finely chopped
1/2 teaspoon fine sea salt, more as needed
Black pepper, more as needed
12 ounces fettuccine or tagliatelle, preferably fresh (see recipe)
2/3 cup grated Parmigiano-Reggiano, at room temperature
1/2 cup crème fraîche or whole milk Greek yogurt, at room temperature
3 tablespoons finely chopped parsley
1 tablespoon finely chopped tarragon
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Calories553
UnsaturatedFat6 grams
Carbohydrate76 grams
Fat18 grams
Fiber7 grams
Protein23 grams
SaturatedFat10 grams
Sodium576 milligrams
Sugar8 grams
TransFat0 grams

Steps:

  • Bring a large pot of heavily salted water to a boil over medium-high heat.
  • While the water is coming to a boil, slice snap peas and asparagus stems into 1/4-inch-thick pieces; leave asparagus tips whole.
  • Melt butter in a large skillet over medium-high heat. Add snap peas, asparagus, English peas and onion. Cook until vegetables are barely tender (but not too soft or mushy), 3 to 4 minutes. Stir in garlic and cook 1 minute more. Season with salt and pepper; set aside.
  • Drop pasta into boiling water and cook until al dente (1 to 3 minutes for fresh pasta, more for dried pasta). Drain well and transfer pasta to a large bowl. Immediately toss pasta with vegetables, Parmigiano-Reggiano, crème fraîche and herbs. Season generously with salt and pepper, if needed.

FETTUCCINE WITH PEAS, ASPARAGUS, AND PANCETTA



FETTUCCINE WITH PEAS, ASPARAGUS, AND PANCETTA image

Recipe From epicurious.com

Number Of Ingredients 13

12 oz fettuccine or penne
3 oz pancetta or bacon, chopped
1 ¼ lbs asparagus, trimmed, cut on diagonal in 1" pieces
2 c shelled fresh green peas, blanched 1 min in boiling water, drained, or frozen peas (do not thaw)
1 bunch green onions, thinly sliced, white and pale green parts separated from dark green parts
2 cloves garlic, pressed
½ c finely grated Parmesan cheese, plus additional for serving
1/3 c heavy whipping cream
3 T extra-virgin olive oil
3 T fresh lemon juice
1 T finely grated lemon zest
¼ c chopped fresh parsley, divided
¼ c thinly sliced fresh basil, divided

Steps:

  • 1. Cook pasta in pot of boiling salted water until just tender but still firm to bite. Drain, reserving ½ c cooking liquid. Return to pot. 2. Meanwhile, cook pancetta in large nonstick skillet over med heat until crisp. Using slotted spoon, transfer pancetta to paper towels to drain. Pour off all but 1 t drippings from skillet. Add asparagus to drippings in skillet; sauté 3 minutes. Add peas, white and pale green parts of green onions, and garlic; saute until veggies are just tender, about 2 min. Remove from heat. 3. Add veggie mixture, ¼ c pasta liquid, dark green parts of green onions, ½ c Parmesan, cream, olive oil, lemon juice, lemon zest, half of parsley, and half of basil to pasta. Toss, adding more cooking liquid by tablespoons as needed. Season with salt and freshly ground black pepper. Transfer to a large bowl. Sprinkle pancetta, remaining parsley, and basil over. Serve, passing additional Parmesan cheese.

LINGUINE WITH SHRIMP AND PANCETTA



Linguine With Shrimp and Pancetta image

The original recipe I followed was an Emeril's recipe. I have tweaked the recipe to my husband and my taste, so now it is a little different than the original recipe. It is so simple, easy yet has a robust of flavors. It always pleases! All guest I have served this recipe to have loved it.

Recipe From food.com

Provided by Expat in Holland

Categories     Pork

Time 35m

Yield 4 serving(s)

Number Of Ingredients 14

1 lb linguine, pasta- preferable dececco brand
1/4 cup olive oil
6 ounces pancetta, chopped
3 shallots, peeled thinly sliced
2 garlic cloves, minced
1/2 cup dry white wine
1/2 teaspoon salt
1/4 teaspoon crushed red pepper flakes
2 tablespoons fresh lemon juice
1 tablespoon lemon zest
1 1/2 lbs large shrimp, peeled, deveined
1/4 cup chopped fresh parsley leaves
3/4 cup parmesan cheese, -shredded
garnish with extra chopped parsley

Steps:

  • In a large pot of salted water, cook the pasta until just al dente. Drain and return to the pot.
  • Meanwhile, in a large skillet heat the olive oil over medium-high heat.
  • Add the pancetta and cook until golden brown, 5 minutes. Remove and set aside.
  • In same skillet add the shallots and cook, stirring, for 1 minute. Add the garlic and cook, stirring, for 30 seconds.
  • Add the wine, salt, red pepper, lemon juice, lemon zest, pancetta and shrimp. Bring mixture to a boil and cook about 4 to 5 minutes. Stir frequently. Shrimp should become pink and cooked through. DO NOT OVER COOK.
  • Add the parsley and stir to combine.
  • In a large bowl, combine pasta with shrimp mixture. Toss well to combine.
  • Add parmesan and toss well to thoroughly combine. Let set for 3 minutes until pasta absorbs all the liquid.
  • Garnish with parsley and serve immediately.

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2010-03-23  · 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 …

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  • 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.
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