An old recipe from an old issue of Italian Cooking and Living Magazine. I play with this recipe a LOT!
Heat a pot of water. (the one you will later cook the pasta in). While it is coming to the boil, trim the asparagus (I peel the tougher ends), and cut into bite sized pieces on an angle.
When the water boils, drop in the asparagus and cook for approximately 6 minutes, or until almost fork tender. Drain and set aside, saving the water for the pasta.
Meanwhile, dice the pancetta and set aside.
To make sauce:
1. Add 2 Tblsp of olive oil to a fry pan on high heat. Saute the pancetta and the onion together until the onions are soft and the panetta is browned.
2. Add mushrooms (if desired - porcini are nice), the asparagus and the peas.
3. Add approximately 1 cup of the reserved pasta cookiung liquid and cook until almost absorbed (about 10 minutes).
Meanwhile cook the pasta according to package directions. Combine with the sauce. Add a pat of butter for extra creaminess. Add freshly grated cheese and serve!
Jon and I add small tomatoes halved, some garlic, and oregano /basil when we have it. Play with this recipe as it is delicious. Not much of a traditional "sauce" per se, but great!
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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Serving Size: 1 Serving (83g) | ||
Recipe Makes: 6 Servings | ||
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Calories: 59 | ||
Calories from Fat: 12 (20%) | ||
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Amt Per Serving | % DV | |
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Total Fat 1.3g | 2 % | |
Saturated Fat 0.2g | 1 % | |
Monounsaturated Fat 0.8g | ||
Polyunsanturated Fat 0.2g | ||
Cholesterol 0mg | 0 % | |
Sodium 14.7mg | 1 % | |
Potassium 180.7mg | 5 % | |
Total Carbohydrate 9.1g | 3 % | |
Dietary Fiber 0.9g | 3 % | |
Sugars, other 8.3g | ||
Protein 3.4g | 5 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 59
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