So I 'm wandering through the store picking up the produce needed for the week and I stumble upon asparagus.And no, it's not the little pencil-size asparagus I've seen for the last two months,oh no this is the pencil-size asparagus' big cousin from out west,GINORMOUS-size asparagus.Lookout! It's springtime all over again,watch out prosciutto I'm comin' for you.I immediately bought two bundles and made a beeline for the grocery to buy some cured pork.
This past Saturday,I again am wandering through the aisles of the produce store. I have a list and have to stick with it,have to have to have to.I tend to have some attention issues
compiled a nice little book of recipes that are fast,easy and wait for it...fresh. Clever.
Fettucine With Peas,Asparagus and Pancetta
Bon Appetit,May 2010
12 ounces fettuccine or penne
3 ounces pancetta or bacon,chopped
1 1/4 lbs asparagus,trimmed,cut 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,seperated
from the 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 TBL extra-virgin olive oil
3TBL fresh lemon juice
1 TBL finely grated lemon peel
1/4 cup fresh Italian flat-leaf parsley,divided
1/4 cup thinly sliced fresh basil,divided
1. Cook pasta in a pot of boiling salted water until just tender but still firm to bite. Drain,reserving 1/2 cup pasta cooking liquid. Return pasta to the pot.
2. Meanwhile, cook pancetta in large nonstick skillet over medium heat until crisp. Using slotted spoon,transfer pancetta to a paper-towel lined plate to drain. Pour off all but 1 teaspoon of the drippings from the 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.
3. Add vegetable mixture,1/4 cup pasta cooking liquid,dark green parts of green onions,1/2 cup Parmesan cheese,cream,olive oil,lemon juice,lemon peel,half of the parsley and half of basil to the pasta. Toss adding more cooking liquid by tablespoonfuls if needed. Season with salt and pepper. Transfer to a large bowl. Sprinkle with pancetta,remaining parsley and basil over. Serve,passing additional Parmesan cheese.ENOJY!