Spring Pea, Asperagus, and Pancetta Pasta

Spring Pea, Asperagus, and Pancetta Pasta

Who says fresh spring recipes can't include pasta? This Spring Pea, Asparagus, and Pancetta Pasta recipe is a perfect way to welcome the warmer weather. Made with Truffle Tagliolini and tossed with a flavorful mix of crispy pancetta, asparagus, and peas, this dish is bursting with fresh and bright flavors. The Sicilian lemon Infused Olive Oil adds a zesty note that complements the sweetness of the peas and the salty richness of the pancetta.

Servings: 4

Prep Time: 10 mins

Cook Time: 15 mins



  1. Bring 4 quarts of water to a rolling boil, season with 1 Pasta Rock, or use 2 Tbsp Kosher Salt. Keep the water boiling until ready to cook pasta.
  2. Meanwhile, in a large sauté pan over medium heat, add 1 tsp Sicilian Lemon Olive Oil to the pan. Once hot add in pancetta and let cook until crispy, about 5-7 minutes. Remove from the pan and set on paper towels to drain. Pour out rendered fat.
  3. Add Truffle Tagliolini to boiling water and cook to package directions, for about 5 minutes, reserving 1 cup of pasta water.
  4. Heat remaining Sicilian Lemon Infused Olive Oil. Add asparagus and sauté until bright green, about 3 minutes. Add peas, garlic, Parmesan Asiago Dipper, and Roasted Garlic Sea Salt. Sauté another 2 minutes until garlic is fragrant.
  5. Add in lemon juice and zest, grated parmesan, truffle pasta, and ½ cup reserved pasta water. Stir to combine until the sauce emulsifies, adding more pasta water if needed.
  6. Top with more fresh parmesan and lemon zest.


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