Oh, Spring—how I’ve missed you. This winter has felt especially stubborn, dragging its heels through March, kicking and screaming, but finally, it has relented. The air is softening. The daffodils are blooming. And every morning, the buds on my trees are puffing up like they’ve got big plans. 🌱 🌱
As for me, I’ve been on my own slow bloom. I spent the past six weeks sidelined by a serious cold that decided to take up permanent residence and eventually morphed into a wild, drama-filled case of sinusitis. Like winter, it just didn’t want to leave. But little by little, I’m starting to feel like myself again.
The hardest part? The things I love most—food, coffee, a glass of wine 🥹—were the first to go. But now, with the shift in season, I too am beginning to thaw. And it feels really good to be headed in the right direction. ❤️
Despite my drama, I suddenly found myself fixated on one very specific dish from childhood—our mother’s pasta with peas. She made it so often growing up that I’m fairly certain I developed a mild case of pea-related PTSD. Throughout young adulthood, I even skipped over any pasta or risotto dishes that dared to mention peas. But then, out of nowhere, I was craving the comfort of this dish. So drama be damned, I was making this pasta. And with spring in the air, I couldn’t resist giving it a little upgrade: spring-y asparagus and salty pancetta to up the game.
Pasta with Asparagus, Peas, and Prosciutto
This spring pasta comes together quickly and easily, making it perfect for a weeknight dinner. The key is to prep everything in advance so that everything just flows once the pasta water boils.
If possible, don’t skip the pancetta as it adds a lovely richness and depth. The rendered fat also adds so much flavor to the veggies. As for the veggies – be careful not to overcook the asparagus. You want it to still be vibrant with a bit of crunch. (Add the lemon juice after you remove the pan from the heat in order to preserve the vibrant color.) If you are using frozen peas, no need to defrost; they will quickly warm up in the pan.
Finishing the dish with a good dose of pasta water and grated Parmigiano helps the sauce cling beautifully to the noodles. The lemon zest brightens everything, and as mentioned, adding the juice off the heat preserves that fresh, citrusy zing and keeps the veggies vibrant. A final sprinkling of chopped herbs—parsley or mint (I like using both)—makes it feel alive and spring-y.
You can easily tailor this dish to whatever you have on hand – use leeks instead of shallots, swap prosciutto in for the pancetta – or leave it out altogether to make this vegetarian. (How about a handful of toasted pine nuts at the end for some crunch?) I also prefer to use a long pasta for this dish but short shapes like fusilli or farfalle work beautifully as well.
Whatever you choose, this dish will definitely add a bit of spring in your step! 🌱 Here is to healing and to the arrival of beautiful spring!!
Buona primavera!
Spring Pasta with Asparagus, Peas, and Pancetta
- Yield: 4-6 1x
Description
A simple springtime dish that lets the season shine—tender asparagus, sweet peas, and salty prosciutto tossed with warm pasta and a dusting of cheese. It’s humble, hearty, and full of the flavors that mark the earth’s slow return to life.
Ingredients
- 16 ounces pasta of choice (I prefer a long strand pasta, but substitute short if you’d prefer)
- 1 tablespoon olive oil
- 4 ounces pancetta, diced
- 1 medium shallot, finely chopped
- 2 cloves garlic, minced
- 1 bunch asparagus (about 1 pound), trimmed and sliced into 1-inch pieces
- 2 cups fresh or frozen peas
- Zest of 1 small lemon
- Juice of ½ lemon
- ½ cup grated Parmigiano-Reggiano, plus more for serving
- Kosher salt
- Freshly ground black pepper
- Chopped fresh parsley or mint
Instructions
- Bring a large pot of salted water to a boil. Cook the pasta until al dente. Reserve 1 cup of the pasta water before draining.
- In a large skillet over medium heat, heat the olive oil. Add the pancetta and cook, stirring occasionally, until crisp, about 5 minutes. Transfer the pancetta to a paper-towel lined plate. Drain all but 1 tablespoon of oil.
- Add the shallot and garlic. Saute until fragrant, about 1 minute. Add the asparagus and cook for 3-4 minutes, stirring occasionally, until it’s just tender and still bright green.
- Stir in the peas and cook until tender and warmed through.
- Add the cooked pasta and crispy pancetta back to the pan. Stir in the lemon zest and Parmigiano. Add 1/4 cup of the reserved pasta water to create a silky, light sauce. (Add more if pasta is too dry.) Remove the pan from the heat, stir in the lemon juice to brighten the dish without dulling the color of the vegetables.
- Serve warm, topped with extra Parmigiano, a generous sprinkle of fresh herbs, and a drizzle of extra-virgin olive oil.
Notes
- If you’d prefer more veggies and less pasta, use 12 ounces of pasta.
- Be sure to add the lemon juice off the heat to preserve the color of the veggies.
- You can substitute 1 medium leek for the shallot. Adds a different flavor but equally as delicious!
Looks gorgeous! I just made something quite like this recently. Fettuccine dressed with vignarola. Only difference was fava beans and guanciale instead of the pancetta. So tasty!
Sorry about the sinusitis. Feel better!