FETTUCCINE WITH PEAS, ASPARAGUS, AND PANCETTA

Steps:

• 1. Cook pasta in pot of boiling salted water until just tender but still firm to bite. Drain, reserving ½ c cooking liquid. Return to pot. 2. Meanwhile, cook pancetta in large nonstick skillet over med heat until crisp. Using slotted spoon, transfer pancetta to paper towels to drain. Pour off all but 1 t drippings from skillet. Add asparagus to drippings in skillet; sauté 3 minutes. Add peas, white and pale green parts of green onions, and garlic; saute until veggies are just tender, about 2 min. Remove from heat. 3. Add veggie mixture, ¼ c pasta liquid, dark green parts of green onions, ½ c Parmesan, cream, olive oil, lemon juice, lemon zest, half of parsley, and half of basil to pasta. Toss, adding more cooking liquid by tablespoons as needed. Season with salt and freshly ground black pepper. Transfer to a large bowl. Sprinkle pancetta, remaining parsley, and basil over. Serve, passing additional Parmesan cheese.