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.

Spring Fettuccine

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.