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

Ingredients: 

• 1 Pasta Rock, optional

• 1 Tbsp Sicilian Lemon Infused Olive Oil, divided

• 5 oz Diced Pancetta

• 1 Package of Truffle Tagliolini

• 2 cups Asparagus, cut into ½” pieces

• 1 cup Frozen Peas, thawed

• 1 Large Clove Garlic, minced

• 1 Tbsp Parmesan Asiago Dipper & Seasoning

• ½ tsp Roasted Garlic Sea Salt

• 1 Lemon Juiced

• 1 tsp Lemon Zest, plus more to serve

• 1 cup Grated Parmesan, plus more to serve

Directions:

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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