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
Scale
- 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!