It is officially that inevitable time year after ski season ends and it is too darn muddy to hit the mountain biking trails: Mud Season. Well this got me thinking today about what to eat for dinner tonight and that clicked in my head that I should start doing a Winter Park Lodging Company recipe of the week. So here goes the first of hopefully many Winter Park, Colorado recipes of the week.
I am a huge fan of Bon Appetit Magazine and this recipe is on the cover of the current, May 2010, issue. I am also a big fan of pasta, what is better than after a day of skiing or biking than a big dish of yummy pasta?
Thinking of this Winter Park could use a good pasta restaurant, something like Jimmy Seas Pan Pasta on Martha’s Vineyard. Maybe that could be a future undertaking?? No… Sarah will have none of that! Anywho, here is the WP recipe pf the week: Fettuccine with Peas, Asparagus and Pancetta.
- PREP: 40 minutes
- TOTAL: 40 minutes
Recipe by the Bon Appetit Test Kitchen
Photograph by Craig Cutler
- 12 ounces fettuccine or penne
- 3 ounces pancetta or bacon, chopped
- 1 1/4 pounds asparagus, trimmed, cut on diagonal into 1-inch pieces
- 2 cups shelled fresh green peas, blanched 1 minute in boiling water, drained, or frozen peas (do not thaw)
- 1 bunch green onions, thinly sliced, white and pale green parts separated from dark green parts
- 2 garlic cloves, pressed
- 1/2 cup finely grated Parmesan cheese plus additional for serving
- 1/3 cup heavy whipping cream
- 3 tablespoons extra-virgin olive oil
- 3 tablespoons fresh lemon juice
- 1 tablespoon finely grated lemon peel
- 1/4 cup chopped fresh Italian parsley, divided
- 1/4 cup thinly sliced fresh basil, divided
Cook pasta in pot of boiling salted water until just tender but still firm to bite. Drain, reserving 1/2 cup pasta cooking liquid. Return pasta to pot.
Meanwhile, cook pancetta in large nonstick skillet over medium heat until crisp. Using slotted spoon, transfer pancetta to paper towels to drain. Pour off all but 1 teaspoon drippings from skillet. Add asparagus to drippings in skillet; sauté 3 minutes. Add peas, white and pale green parts of green onions, and garlic; sauté until vegetables are just tender, about 2 minutes. Remove from heat.
Add vegetable mixture, 1/4 cup pasta cooking liquid, dark green parts of green onions, 1/2 cup Parmesan, cream, olive oil, lemon juice, lemon peel, half of parsley, and half of basil to pasta. Toss, adding more cooking liquid by tablespoonfuls if needed. Season with salt and freshly ground black pepper. Transfer to large bowl. Sprinkle pancetta, remaining parsley, and basil over. Serve, passing additional Parmesan cheese.