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Sourdough Penne with Asparagus and Peas

Ingredients

  • 4 oz pancetta, cut into tiny cubes
  • 2 tbsp Bionaturae Extra Virgin Olive Oil
  • 1 onion (6 oz), chopped
  • ⅛ tsp hot pepper flakes
  • 10 oz peas, fresh or frozen
  • 1 bunch (1 lb) asparagus, bottoms removed, sliced down the middle & chopped
  • 1 ¼ tsp salt
  • ¼ tsp pepper 
  • 2 tbsp fresh lemon juice
  • 1 cup Pecorino Romano, grated
  • 1 lb Bionaturae Sourdough Penne or Fusilli
Organic Sourdough Penne

Organic Sourdough Penne

$3.99
Regular price
Organic Sourdough Fusilli

Organic Sourdough Fusilli

$3.99
Regular price
Organic Extra Virgin Olive Oil, 25 oz.

Organic Extra Virgin Olive Oil, 25 oz.

$23.99
Regular price
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.

Instructions

  1. Boil a pot of heavily salted pasta water. 

  2. 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.

  3. Add 2 tablespoons of olive oil. Heat slightly then add in the onions and red pepper flakes. Sauté until translucent, about 10 minutes.

  4. Next, add the asparagus and peas and season with salt and pepper.

  5. Cook on low for about 10 minutes and add the fresh lemon juice.

  6. In the meantime, boil the pasta.  When the pasta is almost cooked, reserve some of the pasta water.

  7. 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.

  8. Drain the pasta and add it to the pan with the peas and asparagus.

  9. Add in a little pasta water and stir.

  10. Next, add in the Pecorino “paste” and quickly combine.  This will create a “cream-like” sauce.  Serve immediately topped with the crispy pancetta.

Serves 4

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Sourdough Penne with Asparagus and Peas