Asparagus, pea & pancetta pasta

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

Serves2
CourseMain meal
Prepare10 mins
Cook15 mins
Total time25 mins

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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.