1lb.pastagnocchi works great, but penne, spaghetti, or bowtie would be good too
1cupfrozen peas
2tbs.unsalted butter
1/4cupParmesangrated
1/2cupheavy cream
Freshly ground black pepperto taste (I use a lot!)
2tbs.flat-leaf parsleychopped, for garnish
Instructions
Heat the olive oil over medium-high heat until shimmering. Add in the pancetta and asparagus and sauté until pancetta is browned and asparagus is cooked (about 6-8 minutes).
Meanwhile, bring a large pot of heavily-salted water to a boil. Cook pasta according to package directions (gnocchi takes about 3 minutes). Drain and set aside.
Add frozen peas to pancetta and asparagus mixture. Cook until softened (about 3 minutes). Add in 2 tbs. butter, cook until melted (about 1 minute). Add in the Parmesan, heavy cream, and black pepper, stirring constantly, and cook until sauce thickens (about 2 minutes).
Gently add cooked pasta to the sauce, stirring to coat.
Garnish with parsley.
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Notes
Additions to Consider: lemon juice/zest, sundried tomatoes, diced cherry tomatoes, sliced black olives, feta or goat cheese
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.