Asparagus Pasta with Peas and Pancetta

Your easy weeknight dinner prayers have been answered-this asparagus pasta with peas and pancetta only takes 30 minutes to make!

Course Main Course

Cuisine Italian

Prep Time 10

Cook Time 20

Total Time 30

Servings people

Calories 689kcal

Over medium heat, add olive oil to a large pan. Once olive oil is heated, add pancetta. Let it cook until slightly crispy. About 5 minutes.
Add asparagus to the pan with pancetta. Cook for approximately 5 minutes.
Add peas to the pan, and cook until tender, about 3 minutes. Season with salt and pepper.
While asparagus/pea/pancetta mixture is cooking, boil pasta water and cook casarecce until al dente, and drain. If pasta isn't cooked by the time the vegetables are cooked, turn the heat on the vegetables down to low.
In a bowl, beats egg, parmesan cheese, salt and pepper.
Take the pan off the heat, and mix casarecce, egg mixture, vegetables and bacon together. Season with additional parmesan cheese.

Casarecce pasta work well with this dish, but any shape of pasta would do. Penne would be nice, or even a long pasta like linguine.
When trimming the asparagus, make sure to remove the woody ends before cutting them up. To do this, you can bend the end of the asparagus until it breaks. The breaking point breaks just where the woody part ends and the fresh asparagus begins
When seasoning the pasta with salt and pepper, you may not have to add as much salt as other pasta dishes, since the parmesan and pancetta are already salty. Taste it and see what works for you!