Asparagus, pea & pancetta pasta

Name: Asparagus, pea & pancetta pasta
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Yield: 2
Ingredients: 175 g casarecce pasta; 230 g pack Waitrose British Asparagus, ends trimmed; 100 g garden peas (fresh or frozen); 1 tsp olive oil; 1 echalion shallot, finely chopped; 50 g beechwood smoked diced pancetta; 150 ml white wine; 1 tbsp single cream; ½ unwaxed lemon, zest, plus a squeeze of juice; 10 g Parmigiano Reggiano, finely grated, plus extra to serve

A speedy midweek dinner made with in-season British asparagus, crispy pancetta, and a creamy lemon sauce.

4.5 out of 5 stars(8) Rate this recipe

Serves2
CourseMain meal
Prepare10 mins
Cook15 mins
Total time25 mins

Please note, we take every care to ensure the product, allergen and recipe information displayed is correct. However, should a product be unavailable, alternatives may be displayed and/or a substitution provided. If you have an allergy or intolerance, please always check the product label before use.

175g casarecce pasta
230g pack Waitrose British Asparagus, ends trimmed
100g garden peas (fresh or frozen)
1 tsp olive oil
1 echalion shallot, finely chopped
50g beechwood smoked diced pancetta
150ml white wine
1 tbsp single cream
½ unwaxed lemon, zest, plus a squeeze of juice
10g Parmigiano Reggiano, finely grated, plus extra to serve

Bring a large saucepan of water to the boil. Cook the pasta according to pack instructions. Meanwhile, slice the asparagus on the diagonal into bite-sized pieces and add to the pan, along with the peas, for the last 2-3 minutes of cooking time.
At the same time, heat the oil in a large frying pan over a medium heat. Add the shallot, pancetta, and a pinch of salt and fry for 5 minutes, stirring occasionally, until soft and turning golden. Add the wine and bubble briskly until only 2-3 tbsp liquid remains.
Scoop out a mugful of the pasta cooking water, then drain the pasta and add to the frying pan with the cream, lemon zest, cheese, and 2-3 tbsp cooking water. Stir for a minute until the pasta is coated in a glossy sauce. Remove from the heat, squeeze over a little lemon juice and grind over a little black pepper. Grate over some extra cheese to serve.