Asparagus, peas, pancetta and pasta make the most of spring's bounty. Fresh herbs and hints of lemon brighten up a light and creamy Alfredo sauce. This flavorful dish requires little time and effort.
Servings and Ingredients
|12 oz.||Hy-Vee dry fettuccine|
|1 lbs.||fresh asparagus spears, trimmed and halved lengthwise|
|1 tbsp.||Hy-Vee butter|
|4 oz.||pancetta, chopped|
|1 c.||onion, chopped|
|½ c.||dry white wine|
|1||(10 oz) pkg frozen garlic-Parmesan peas|
|1 c.||Hy-Vee half-and-half|
|3 tbsp.||fresh basil, mint and/or parsley, plus additional for garnish|
|1 c.||Hy-Vee grated Parmesan cheese|
|1||lemon, zested and juiced|
|Hy-Vee black pepper, to taste|
Things To Grab
- Large pot
- Large skillet
- Cook fettuccine in lightly salted water in a large pot according to package directions. Add asparagus during the last 5 minutes of cooking time. Drain; return pasta and asparagus to pot and keep warm.
- Melt butter in a large skillet over medium-high heat. Cook pancetta until crisp; remove from skillet, reserving butter. Add onion to skillet; cook until softened. Add wine; gently boil until liquid evaporates. Add peas, half-and-half and herbs. Simmer until peas are heated through. Stir in cheese, lemon zest and lemon juice.
- Add peas mixture to pasta mixture; toss to combine. Season with pepper. If desired, garnish with additional herbs.
860 Calories per serving
Amounts Per Serving
- Total Fat: 39g
- Cholesterol: 80mg
- Sodium: 1080mg
- Total Carbohydrates: 88g
- Protein: 33g
Vitamin A 35%
Vitamin C 40%