By Kendra Nordin, Kitchen Report
1 bunch asparagus, chopped into 1-inch pieces
3 ounces bacon, chopped
2 cups fresh or frozen peas
1 bunch green onions, thinly sliced, white and pale green parts separated from dark green parts
2 cloves garlic, minced
1/2 cup grated Parmesan cheese, plus more for serving
1/3 cup heavy cream
3 tablespoons olive oil
3 tablespoons freshly squeezed lemon juice
1 tablespoon lemon zest
1/4 cup fresh Italian parsley, chopped
1/4 cup fresh basil, thinly sliced
1. Cook pasta until al dente, just tender but still firm. Drain, reserving 1/2 cup of the pasta water. Return pasta to pot.
2. While the pasta is boiling, cook bacon in a large skillet over medium heat until crisp. Remove the bacon to a plate with paper towels to drain. Pour off all but 1 teaspoon of the bacon drippings from the skillet. Add asparagus to the skillet and sauté 3 minutes. Add peas, the white and pale green parts of the onion, and garlic. Sauté until vegetables are crisp tender. Remove skillet from heat.
3. To the cooked pasta in the pot, add the vegetable mixture, 1/4 cup of the reserved pasta water, dark green parts of the onion, 1/2 cup Parmesan, cream, olive oil, lemon juice, lemon zest, half the parsley, and half the basil. Toss, adding more pasta water if needed. Season with salt and freshly ground black pepper.
4. Transfer to a large bowl. Sprinkle in meat, remaining parsley and basil. Serve with additional Parmesan on the side.
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