Recipe
Author
Hy-Vee Seasons Magazine
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Description
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
Ingredients
Serves 4
| Quantity | Ingredient | Add |
|---|---|---|
| 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
- Colander
- Large skillet
Directions
- 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.
Nutrition facts
Servings
860 Calories per serving
Amounts Per Serving
- Total Fat: 39g
- Cholesterol: 80mg
- Sodium: 1080mg
- Total Carbohydrates: 88g
- Protein: 33g
Daily Values
0%
Vitamin A 35%
0%
Vitamin C 40%
0%
Iron 35%
0%
Calcium 45%