Asparagus, Pea, and Pancetta Pasta
Asparagus Pea and Pancetta Pasta is a fresh, delicious recipe that's easy to get on the table! Serve it alongside a salad for a great meal.
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
Serving: 1gCalories: 226kcalCarbohydrates: 11gProtein: 7gFat: 18gSaturated Fat: 8gPolyunsaturated Fat: 2gMonounsaturated Fat: 7gTrans Fat: 0.1gCholesterol: 34mgSodium: 179mgPotassium: 308mgFiber: 3gSugar: 4gVitamin A: 1018IUVitamin C: 18mgCalcium: 44mgIron: 2mg
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.
Tried this recipe?Let us know your thoughts!