Sourdough Penne with Asparagus and Peas (Edit recipe)

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Recipe by Dena Fenza. This delicious springtime pasta is a great dish for any night of the week. Bionaturae Sourdough Penne goes perfectly with the freshness of the peas and asparagus. When shopping for pancetta, be sure to buy a thick cut and cube it yourself. A quick trick is to put it in the freezer for about 20 minutes before cutting it. This will make it easier to cube up.

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PREP TIME

20 minutes to 25 minutes

COOK TIME

15 minutes to 20 minutes

INGREDIENTS

11

Serves: 4

Ingredients

4 oz Pancetta, cut into tiny cubes
2 Tbsp Organic Extra Virgin Olive Oil - Bionaturae
1 whole Onion, 6 oz, chopped
.125 tsp Red Pepper Flakes
10 oz Peas, Frozen, or fresh
1 lb Asparagus, bottoms removed, sliced down the middle & chopped
1.25 tsp Salt
.25 tsp Black Pepper
2 Tbsp Lemon Juice
1 cup Pecorino Romano, grated
1 lb Sourdough Penne - Bionaturae

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Process

Cook Mode

Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results

Boil a pot of heavily salted pasta water.
Add pancetta to a cool pan and turn on the heat. Sauté until crisp and then remove from the pan. Be sure to leave the drippings in the pan. Add 2 tablespoons of olive oil. Heat slightly then add in the onions and red pepper flakes. Sauté until translucent, about 10 minutes.
Next, add the asparagus and peas and season with salt and pepper. Cook on low for about 10 minutes and add the fresh lemon juice. In the meantime, boil the pasta. When the pasta is almost cooked, reserve some of the pasta water.
Put the grated Pecorino in a bowl. Mixing with a fork as you go, slowly add 7 tablespoons of the pasta water. This will look like a paste.
Drain the pasta and add it to the pan with the peas and asparagus. Add in a little pasta water and stir.
Next, add in the Pecorino “paste” and quickly combine. This will create a “cream-like” sauce. Serve immediately topped with the crispy pancetta.

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About This Recipe

Show nutritional information

This is our estimate based on online research.
Calories:	873
Fat:	32 g
Carbohydrates:	102 g
Protein:	44 g
Cholesterol:	20 g
Sodium:	2068 mg
Fiber:	9 g
Sugars:	10 g
Sugar Alcohol:	0 g
Calculated per serving.