Spring Pea + Asparagus Pasta Salad With Pancetta

Name: Spring Pea + Asparagus Pasta Salad With Pancetta
Prep time: 5 min
Cook time: 15 min
Total time: 20 min
Yield: 6
Ingredients: 1 box of farfalle pasta @jovial 12 onz gluten free; 1 cup of peas; 1 lb of asparragus; 1/4 lb of pancetta; 1 small shallot; 2 Tbsp of pesto; Shaved pecorino romano to garnish; Fresh basil for garnish

by Dishplay_it with Myriam

6 servings

20 min

Hello Friends,

Spring season is in full swing! I am enjoying the warmer weather, the beautiful and colorful flowers blooming and cooking with the variety of spring vegetables are available this season.

One of my favorite spring recipes that my family love is the Spring pea and asparagus pasta salad with pancetta. It is delicious, colorful and can be eaten cold or hot. Perfect for your next pot luck party or backyard picnic.

Nothing better than my homemade pesto to bind all the ingredients together. The creaminess from this pesto adds a crunchy, garlicky and nutty layer of flavor to this spring dish.

Here is what you need:

1 box of farfalle pasta @jovial gluten free is my fave
1 cup of peas
1 lb of asparragus
1/4 lb of pancetta
1 small shallot
2 Tbsp of pesto
Shaved pecorino romano to garnish

It is easy and tasty. So let's get cooking!

spring pea asparagus pasta salad with pancetta

A delicious spring pasta bowl!

Here are the ingredients: farfalle pasta, peas, asparagus, shallot, pancetta and pesto.

Here is to quick and easy spring meals.

I hope you enjoy this recipe.

Let's Display it together and elevate home cooked meals!

For more fun, healthy and tasty recipes, follow me in instagram @dishapy_it

Happy cooking,

Myriam

Spring Pea + Asparagus Pasta Salad With Pancetta

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Recipe details

Yield 6 servings
Time spent: Prep time: 5 Minutes Cook time: 15 Minutes Total time: 20 min

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Per serving

% Daily value

Instructions

Start by heating up the water for the pasta. Meanwhile, prep the other ingredients, diced the pancetta, trim and cut the asparagus and thinly slice the shallot. In a hot pan add a little drizzle of oil and cook the pancetta, stirring occasionally. Once you see it looks nice and crispy (about 4 min) remove from the heat and set aside. This shall leave enough pancetta fat to continue cooking the asparagus and shallots for about 5 minutes. You want to make sure the asparagus are cooked but still crunchy.
Now that pasta water is boiling, add salt and the farfalle pasta. It will cook for about 8-10 minutes. But 2 minutes before is done add the peas so they can cook in the pasta. Once ready, reserve 1/2 cup of starchy pasta water and drain the pasta.
In a large bowl, add the pasta, peas, asparagus and shallots and toss together. Then add the pesto and a little of the pastas water as needed to help combine all the ingredients. Add the crispy pancetta and fresh basil leaves as toppings and shaved pecorino romano.
It's time to enjoy!