Ingredients

• 3 tablespoons olive oil
• 8 ounces pancetta
• 0.25 cups green onions
• 8 ounces mezzi rigatoni pasta
• 1 cup peas
• 1 cup asparagus
• 1 cup Italian parsley leaves
• 1 cup basil leaves
• 0.5 cups mint leaves
• 3 cloves garlic , peeled
• 1/2 lemon , juiced
• 0.5 teaspoons kosher salt
• 0.25 cups water
• 0.5 cups Pecorino cheese

Instructions

1. 1 Pour 2 tablespoons of the olive oil to a large pan, and set heat to medium. Add diced pancetta, and cook, stirring occasionally, until pancetta is browned, and most of the fat has rendered out, 7 to 10 minutes. Turn off heat.
2. 2 Remove some pancetta and reserve to garnish the top if desired. Pour out some of the excess pancetta fat from the pan if desired, but leaving at least 2 or 3 tablespoons.
3. 3 Add green onions, and turn heat to medium-low. Sauté green onions for a few minutes to soften slightly, then turn off heat and reserve until pasta is cooked.
4. 4 While pancetta is cooking, bring a pot of well-salted water to a boil. Add rigatoni, and set a timer for 2 minutes less than recommended cooking time for the pasta, or about 7 minutes for mezzi rigatoni. Stir occasionally.
5. 5 Meanwhile, combine parsley, basil, mint, garlic, lemon juice, and water in the jar of a blender or a cup; blend in the blender or with an immersion blender until smooth. Set aside.
6. 6 When timer rings, stir in asparagus and peas and continue cooking for 2 minutes, or until pasta is done to your liking. Use a strainer to transfer pasta and vegetables into the pan with pancetta.
7. 7 Turn heat to medium-low and pour in herb mixture. Stir until combined. Season with salt, and drizzle in about 1 tablespoon olive oil. Add about 1/4 cup pasta water, and stir over medium-low heat until everything is hot.
8. 8 Turn off heat, and stir in cheese. Taste for seasoning, and serve immediately. Garnish with more cheese, reserved pancetta, and more sliced green onions.

Nutrition per serving