Rule #425: Sometimes, the veggies steal the show.
This Asparagus Pea and Pancetta Pasta is truly a thing of Spring Beauty. She’s got crisp, clean veggies paired with salty pancetta and a light, creamy sauce. There’s nothing quite like a bowl of delicious pasta with a fresh salad to say, “Happy Spring, y’all!”
That extra salty Parmesan on top really sets this dish over the top. I mean, is there really such a thing as too much Parmesan? I don’t think so, my friend.
Making Asparagus Pea and Pancetta Pasta
Just looking at these ingredients makes my tummy do a happy dance. It really doesn’t take much to turn a few pantry and freezer staples into a masterpiece.
First, sauté 1 lb. of cut-up asparagus in 2 tbs. of extra-virgin olive oil over medium-high heat.
Meanwhile, bring a large pot of heavily-salted water to a boil. Pour in 1 lb. dry penne pasta and cook until al dente (about 8 minutes).
Next, add the pancetta to the asparagus and sauté together for about 3 minutes.
Then, add in 3 cloves of minced garlic and about 2 cups of frozen green peas. Stir to combine.
Next, sprinkle on 2 tbs. of flour and stir to combine. This will make the sauce a bit thicker and even more luscious. Sauté an additional 2 minutes.
Then pour in 2 cups of unsalted chicken stock.
Next pour in 1/2 cup of heavy cream. Bring the sauce to a boil, then reduce the heat to low, and cook until asparagus are tender (about 5 minutes).
Once your sauce has thickened, turn off the heat and add in 2 tbs. unsalted butter and 1 tbs. fresh, chopped sage.
Then sprinkle on 1/2 cup of freshly grated Parmesan cheese. Stir to combine.
Finally, season the sauce with 1/4 tsp. Kosher salt and 1/8 tsp. of freshly ground black pepper.
Add in the cooked penne pasta and fold together until combined.
Voila! Pasta Perfection.
It’s amazing that this gem comes together in under 30 minutes, am I right? I love throwing together an amazingly delicious meal that seems fancy with such little effort.
We love to have our Asparagus, Pea, and Pancetta Pasta with a simple side salad.
Asparagus, Pea, and Pancetta Pasta
Ingredients
- 1 lb. dry penne pasta
- 2 tbs. extra-virgin olive oil
- 1 lb. asparagus cut into 1” lengths
- 4 oz. pancetta chopped
- 3 garlic cloves minced or pressed
- 2 cups (10 oz.) frozen green peas
- 2 tbs. all-purpose flour
- 2 cups unsalted chicken stock
- ½ cup heavy cream
- 2 tbs. unsalted butter
- 1 tbs. fresh sage chopped
- ½ cup freshly grated Parmesan cheese plus more for garnish
- ¼ tsp. Kosher salt plus more for pasta water
- 1/8 tsp. freshly ground black pepper
- Chopped parsley for garnish
Instructions
- Bring a large pot of heavily-salted water to a boil. Add the penne and cook, stirring occasionally, until al dente (about 8 minutes). Drain.
- Meanwhile, in a large skillet or Dutch oven, heat the olive oil over medium-high heat. Add the asparagus and pancetta. Cook, stirring occasionally, for about 3 minutes.
- Add in the garlic and peas and stir to combine. Sprinkle flour over the mixture, stir, and cook another 2 minutes.
- Pour in the chicken stock and heavy cream. Bring to a boil, reduce heat to low, and cook until asparagus are tender, about 5 minutes.
- Turn the heat off and stir in the butter, sage, Parmesan, salt, and pepper.
- Garnish with more shredded Parmesan and/or chopped parsley.
Nutrition
Nutritional information is provided as a courtesy only and should be construed as an estimate rather than a guarantee. Ingredients can vary, and Pineapple House Rules makes no guarantees to the accuracy of this information.