Lemon Thyme Fettuccine with Asparagus and Pancetta
Whoa, it's Friday the 13th and Blogger "disappeared" my last two posts - let's try this again.
I'm so excited that the Los Ranchos Farmers' Market is open for the season, every Saturday from now until October! As far as I know, the growers' markets are the only place to get all the wonderful varieties of Pasta Divina's organic fresh pasta - they sell a few basic varieties at Whole Foods (congratulations to them!) but the really interesting stuff is at the markets. This week they had fettuccine flavored with lemon thyme, one of my favorite herbs since I started growing it last summer. It was absolutely divine with fresh asparagus, homemade pancetta, and a white wine cream sauce.
1 pound fresh asparagus
Several thin slices of pancetta or bacon
1 Tbs olive oil
1 clove garlic, minced
1/2 cup dry white wine
1/2 cup cream
Salt and pepper
8 oz. fresh pasta
Put a large pot of salted water on to boil. Snap the tough ends off the asparagus and break them into 1-2 inch pieces. Heat the oil in a wide skillet on medium flame, and cook the garlic and pancetta until just beginning to brown. Add asparagus and cook until bright green. Add the wine and cook until reduced by half. Turn the heat to low and add the cream. Season with salt and pepper. Cook the pasta in boiling water about 2 minutes. Add 2 Tbs of the pasta water to the sauce, then drain the pasta. Add the pasta to the sauce and toss gently. Serve immediately with chilled glasses of white wine! Serves 2.
I'm so excited that the Los Ranchos Farmers' Market is open for the season, every Saturday from now until October! As far as I know, the growers' markets are the only place to get all the wonderful varieties of Pasta Divina's organic fresh pasta - they sell a few basic varieties at Whole Foods (congratulations to them!) but the really interesting stuff is at the markets. This week they had fettuccine flavored with lemon thyme, one of my favorite herbs since I started growing it last summer. It was absolutely divine with fresh asparagus, homemade pancetta, and a white wine cream sauce.
1 pound fresh asparagus
Several thin slices of pancetta or bacon
1 Tbs olive oil
1 clove garlic, minced
1/2 cup dry white wine
1/2 cup cream
Salt and pepper
8 oz. fresh pasta
Put a large pot of salted water on to boil. Snap the tough ends off the asparagus and break them into 1-2 inch pieces. Heat the oil in a wide skillet on medium flame, and cook the garlic and pancetta until just beginning to brown. Add asparagus and cook until bright green. Add the wine and cook until reduced by half. Turn the heat to low and add the cream. Season with salt and pepper. Cook the pasta in boiling water about 2 minutes. Add 2 Tbs of the pasta water to the sauce, then drain the pasta. Add the pasta to the sauce and toss gently. Serve immediately with chilled glasses of white wine! Serves 2.
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