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Asparagus, pea and pancetta fettuccine
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Prep Time:
15 minutes
Cook Time:
15 minutes
Total Time:
30 minutes
Celebrate spring with this flavorful asparagus pasta dish!
Ingredients:
  • 2 x 375g packets fresh fettuccine pasta
  • 3 bunches asparagus, trimmed, cut into thirds
  • 250.00 ml frozen peas
  • 100g sliced pancetta, from the deli
  • 200g fresh ricotta, from the deli
  • 125.00 ml mint leaves
  • 56.88 gm Classic Extra Virgin Olive Oil
  • 82.50 ml chopped Macadamias, toasted
  • Grated parmesan (optional), to serve
Instructions:
  • Boil the pasta in a large pot of salted water according to package instructions. Toss in the asparagus for the final 3 minutes and the peas for the last minute of cooking. Drain and transfer back to the pot.
  • Heat a large frying pan over medium-high heat. Cook the pancetta until crispy, about 2-3 minutes. Transfer to a paper towel-lined plate and tear into chunks.
  • Combine the ricotta, mint, oil, macadamia, and pancetta with the pasta. Season to taste, gently toss to coat, and finish with a sprinkle of parmesan on top.

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