Fettuccine with Peas, Asparagus and Pancetta

Ingredients
12 oz pasta
3 oz pancetta or bacon, chopped
1 lb asparagus, cut into 1-inch pieces
2 c frozen peas
1 bunch green onions, thinly sliced, white and green parts separated
2 garlic cloves, minced
1/2 c grated parmesan cheese
1/3 c heavy whipping cream
3 tbsp olive oil
3 tbsp fresh lemon juice
1 tbsp lemon zest
2-4 tbsp fresh parsley, minced and divided
1/4 c fresh basil, minced and divided
salt and pepper to taste


Cook pasta in pot of boiling salted water until just tender but still firm to bite. Drain, reserving 1/2 cup pasta cooking liquid. Return pasta to pot.

Meanwhile, cook pancetta in large skillet over medium heat until crisp. Transfer pancetta to a paper towel to drain. Pour off all but 1 teaspoon drippings from skillet. Add asparagus to drippings in skillet; sauté 3 minutes. Add peas, white and pale green parts of green onions, and garlic; sauté until vegetables are just tender, about 2 minutes. Remove from heat.

Add vegetable mixture, 1/4 cup pasta cooking liquid, dark green parts of green onions, 1/2 cup Parmesan, cream, olive oil, lemon juice, lemon peel, half of parsley, and half of basil to pasta. Toss, adding more cooking liquid by tablespoonfuls if needed. Season with salt and freshly ground black pepper. Transfer to large bowl. Sprinkle pancetta, remaining parsley, and basil over.

Source:http://www.bonappetit.com/recipes/quick-recipes/2010/05/fettuccine_with_peas_asparagus_and_pancetta