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Spring Pea, Asparagus, & Pancetta Pasta


1 Pasta Rock, optional

5 oz Diced Pancetta

2 cups Asparagus, cut into ½” pieces

1 cup Frozen Peas, thawed

1 Large Clove Garlic, minced

1 Lemon Juiced

1 tsp Lemon Zest, plus more to serve

1 cup Grated Parmesan, plus more to serve


  1. Bring 4 qts of water to a rolling boil, season with 1 Pasta Rock. Keep water boiling until ready to cook pasta.

  2. Meanwhile in a large sauté pan over medium heat, add 1 tsp Sicilian Lemon Olive Oil to the pan. Once hot add in pancetta and let cook until crispy, about 5-7 minutes. Remove from the pan and set on paper towels to drain. Pour out rendered fat.

  3. Add Truffle Tagliolini to boiling water and cook to package directions, about 5 minutes. Reserve 1 cup of pasta water.

  4. Heat remaining Sicilian Lemon Infused Olive Oil. Add asparagus and sauté until bright green, about 3 minutes. Add in peas, garlic, Parmesan Asiago Dipper, and Roasted Garlic Sea Salt. Sauté another 2 minutes until garlic is fragrant.

  5. Add in lemon juice and zest, grated parmesan, truffle pasta, and ½ cup reserved pasta water. Stir to combine until sauce emulsifies, adding more pasta water if needed.

  6. Top with more fresh parmesan and lemon zest.


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