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! 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!

Ingredients:

1 Pasta Rock (optional, or 2 Tbsp Kosher Salt)

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

5 oz Diced Pancetta

1 Package Long Shaped Pasta (such as Truffle Tagliolini or Bucatini)

2 cups Asparagus, cut into ½" pieces

1 cup Frozen Peas, thawed

1 Large Garlic Clove, 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 and season with a Pasta Rock or 2 Tbsp Kosher Salt. Keep at a boil until ready to cook pasta.

2. In a large sauté pan over medium heat, add 1 tsp Sicilian Lemon Infused Olive Oil. Once hot, add the pancetta and cook until crispy, about 5-7 minutes. Remove to a paper towel-lined plate. Pour out the rendered fat.

3. Cook pasta in the boiling water per package directions. Reserve 1 cup of pasta water before draining.

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

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

6. Plate and garnish with extra parmesan and lemon zest. Enjoy!

Recipe Note: If you don’t have a Pasta Rock on hand, it’s still important to season your pasta water! We recommend 1 Tbsp of salt per 4 quarts of water — it should taste like the sea.

Love this recipe? Browse all of our Olivelle-inspired recipes for more bold flavor ideas using our premium olive oils, balsamics, rubs, and salts.