Fettuccine with Peas, Asparagus and Pancetta

 Fettuccine with Peas, Asparagus and Pancetta

14 oz. fettuccine

4 oz. pancetta

1 1/4 lb. asparagus

2 c. frozen peas (do not thaw)

1 shallot

2 garlic cloves

1/2 c. finely grated Parmesan cheese (not the kind with the green lid)

1/3 c. heavy whipping cream

3 T. extra-virgin olive oil

3 T. fresh lemon juice

1 T. finely grated lemon peel

1/4 c. chopped fresh flat-leaf parsley, divided

1/4 c. thinly sliced fresh basil, divided

Chop the pancetta.  Trim the asparagus and cut into 1-inch pieces.  Peel and thinly slice the shallot.  Peel and dice the garlic cloves.  Zest the lemon then juice the lemon.  

Cook pasta in a pot of boiling salted water until just tender.  Drain, reserving 1/2 cup pasta cooking liquid.  Return the pasta to the pot.

While the pasta is cooking, cook the pancetta in a large non-stick skillet over medium heat.  If the pancetta is dry, add a bit of olive oil to the pan.  When the pancetta is crisp, remove from the pan with a slotted spoon and place on  paper towels to drain.  If there is more than 1 teaspoon of drippings in the skillet, remove some of the drippings.  Add the asparagus to the skillet and sauté for 3 minutes.  Add the peas, shallot and garlic and sauté until the vegetables are just tender.  Remove from the heat.

Add the vegetable mixture, 1/4 cup pasta cooking liquid, Parmesan cheese, cream, olive oil, lemon juice, lemon peel, half of the parsley and half of the basil to the pasta.  Toss, adding more cooking liquid if needed.  Season with salt and freshly ground black pepper.  Transfer to a large warmed bowl.  Sprinkle the pancetta, remaining parsley and basil over the top.  Serve with additional Parmesan cheese if desired.