SPRING PEA, ASPARAGUS, AND PANCETTA PASTA

Sicilian Lemon Infused Olive Oil · Parmesan Asiago Dipper & Seasoning · Roasted Garlic Sea Salt

Servings: 4

Prep Time: 10 mins  |  Cook Time: 15 mins

Who says pasta can’t scream spring? This Spring Pea, Asparagus, and Pancetta Pasta is the perfect way to embrace the warmer weather! Pasta is tossed with crispy pancetta, tender asparagus, and sweet peas, all brought together with a zesty Sicilian Lemon Infused Olive Oil. Fresh, vibrant, and oh-so-flavorful, this dish is a springtime celebration in every bite!

Ingredients:

1 Pasta Rock, optional

1 Tbsp Sicilian Lemon Infused Olive Oil, divided — available in 100ml · 250ml · 500ml · 750ml

5 oz Diced Pancetta

1 Package Long Shaped Pasta (like Truffle Tagliolini or Bucatini)

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 2 Tbsp Kosher Salt. Keep water boiling until ready to cook pasta.

2. Meanwhile in a large sauté pan over medium heat, add 1 tsp Sicilian Lemon Infused 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 a paper towel lined plate to drain. Pour out rendered fat.

3. Add pasta to boiling water and cook to package directions. Reserve 1 cup of pasta water.

4. In the pan used for cooking the pancetta, heat remaining 2 tsp Sicilian Lemon Infused Olive Oil. Add asparagus and sauté until bright green, about 3 minutes. Add in peas, garlic, Parmesan Asiago Dipper & Seasoning, and Roasted Garlic Sea Salt. Sauté another 2 minutes until garlic is fragrant.

5. Add in lemon juice and zest, grated parmesan, cooked pasta, and ½ cup reserved pasta water. Stir to combine until sauce emulsifies, adding more pasta water if needed.

6. Plate pasta and garnish with more fresh parmesan and lemon zest. Enjoy!

Recipe Note: If you don’t have Pasta Rocks on hand it is still important to season your pasta water! Salting the water is the only time the pasta itself is going to be seasoned so make sure your water is salty like the sea. We recommend adding 1 Tbsp of salt for every 4 quarts of water.

Love this recipe? This Spring Pea, Asparagus, and Pancetta Pasta comes alive with Olivelle’s Sicilian Lemon Infused Olive Oil (available in 100ml · 250ml · 500ml · 750ml), Parmesan Asiago Dipper & Seasoning, and Roasted Garlic Sea Salt. Browse all of our Olivelle-inspired recipes for more bold flavor ideas using our premium olive oils, balsamics, rubs, and salts.