Fettucine with Peas, Asparagus, and Pancetta

Ingredients

• 1.3 pounds asparagus trimmed
• 12 ounces fettuccine barilla 
• 0.3 cup basil fresh divided thinly sliced
• 2  garlic cloves pressed
• 1 bunch green onions dark separated thinly sliced
• 2 cups peas fresh green frozen boiling shelled thaw drained (do not )
• 0.3 cup heavy whipping cream 
• 3 tablespoons juice of lemon fresh
• 1 tablespoon lemon zest finely grated
• 3 tablespoons olive oil extra-virgin
• 3 ounces pancetta chopped
• 0.5 cup parmesan cheese plus additional finely grated for serving
• 0.3 cup parsley fresh italian divided chopped

Equipment

• bowl
• frying pan
• paper towels
• pot
• slotted spoon

Directions

1. Cook pasta in pot of boiling salted wateruntil just tender but still firm to bite.
2. Drain,reserving 1/2 cup pasta cooking liquid.Return pasta to pot.
3. Meanwhile, cook pancetta in largenonstick skillet over medium heat untilcrisp. Using slotted spoon, transfer pancettato paper towels to drain.
4. Pour off all but1 teaspoon drippings from skillet.
5. Addasparagus to drippings in skillet; sauté 3minutes.
6. Add peas, white and pale greenparts of green onions, and garlic; sauté untilvegetables are just tender, about 2 minutes.
7. Remove from heat.
8. Add vegetable mixture, 1/4 cup pastacooking liquid, dark green parts of greenonions, 1/2 cup Parmesan, cream, olive oil,lemon juice, lemon peel, half of parsley, andhalf of basil to pasta. Toss, adding morecooking liquid by tablespoonfuls if needed.Season with salt and freshly ground blackpepper.
9. Transfer to large bowl.
10. Sprinklepancetta, remaining parsley, and basil over.
11. Serve, passing additional Parmesan cheese.
12. Per serving (analysis does not include additional Parmesan cheese for serving):558.9 kcal calories,29.3 % calories from fat, 18.2 g fat, 7.3 g saturated fat,
13. 6 mg cholesterol,
14. 8 g carbohydrates,
15. 8 g total sugars,
16. Bon Appétit