Farfalle with Asparagus, Peas and Pancetta in Cream Sauce-
It is a joy to share this wonderful recipe-Farfalle with Asparagus, Peas and Pancetta in Cream Sauce today. Created and shared by my sweet bloggy friend Roz from La Bella Vita Cucina. We have been bloggy friends for quite some time and her blog is filled with things that will truly make you drool on your keyboard Roz is a beautiful soul . Her passion for cooking and her Italian linage shine through in all that she shares. We connected through our joy of cooking and similar life views. It is a pleasure to have her as my special guest today.
Hello to all of Katherine’s wonderful readers and spring greetings from South Carolina!
I’m so happy to be invited to write a guest post for Katherine’s awesome blog! Plus it’s such a wonderful time of year to share delicious spring recipes. So that’s exactly what I wished to write about from the moment Katherine asked me.
Everyone knows what an unusually harsh and long winter we have experienced this year! Even here in the South, it was unusually colder and for longer periods of time, with many freezing nights that damaged so many of my ‘southern weather only’ plants (such as gardenias)! So the warmer weather, longer days, having less/no snow, and flowers in bloom are just what we’re needing right now for our minds, bodies, and souls! Spring just makes me happy!
Spring also brings some of the best, sweetest, most flavorful vegetables and fruit to use in our recipes. My family absolutely loves sweet peas and fresh asparagus, so those fresh spring ingredients were exactly what I knew I was going to cook in this Italian pasta dish for you. You’ll love it. And talk about easy? Less than an hour and you’ve got this yumminess on the plate and table for your family and guests to “ooh”, “ahh” and “mmmm” over and certainly ask for more!
I hope that you enjoy this recipe and extend a kind invitation to you to stop over and visit me on my blog someday! Mangia (Eat!)
Farfalle with Asparagus, Peas and Pancetta in Cream Sauce
1-½ cups pancetta, diced into ¼” cubes (you could also use thick cut bacon if you can’t find pancetta in your area)
1 cup of the top tips of asparagus cut off into 1 to 2 inch lengths
2 large garlic cloves, minced
1 cup of fresh or frozen spring peas
¼ cup fresh Italian parsley, finely chopped
½ box of farfalle (bow tie) pasta (if you want more, than you should consider doubling all of the other ingredients)
2 Tbsp. lemon flavor-infused extra virgin olive oil
⅓ cup heavy cream
¾ cup freshly grated Parmesan cheese
In a tall pot, boil water with about a tablespoon of salt added.
In a small sauce pan, heat the lemon flavor-infused olive oil and heat on low (remember, olive oil is sensitive and burns easily).
Add the chopped pancetta and sauté for about 5 minutes.
Place the pasta (farfalle) into the boiling water.
Add garlic, peas, and asparagus to the saucepan with pancetta.
Heat on low for about 10 minutes.
In a large, wide sauce pan, pour in the cream and the cheese, heat on low.
When pasta is cooked to a nice light chewy ‘bite’ (al dente), drain and add to the wide sauce pan with creamy-cheese sauce.
Add the sautéed mixture of pancetta, garlic, asparagus and peas.
Plate the pasta on pretty plates.
Garnish with minced Italian parsley.
Pass more freshly-grated Parmesan cheese around to your guests.
Buon Appetito and thank you for allowing me to come into your cooking life today through Katherine’s Corner!
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