Fresh lemon zest and juice brighten this springtime pasta and enhance the asparagus flavor, while earthy shiitake and salty pancetta round things out. Any short pasta shape will do here, so feel free to use whichever you like.
Love to Cook? Sign up for eletters today and get the latest from Fine Cooking plus special offers.
Excellent pasta dish and not that difficult to make. I cut the amount of salt to a scant 1 t. of kosher salt (which is less salty than table salt).
Thought the "pieces parts" made the recipe. It is not confusing or difficult. Cooking the items separately makes sense and gives you freedom with measurements and portions. Used fresh asparagus from a local farm...It was delicious with the cheese, lemon and saltiness of the pancetta...make it!
A pleasant meal but not fabulous or memorable. I found some of the flavours a bit confused, with the lemon, garlic and salty pork.
A little involved, since all of the parts have to be assembled separately. But the pasta was nice and warm with the addition of the asparagus in the cooking water at the end. Cooking the asparagus separately keeps it from overcooking. The lemon oil adds a nice bright flavor that goes so well with asparagus.
Experience Paris like a local in this special episode of Moveable Feast with Fine Cooking. Host Pete Evans pays a visit to two culinary icons: chefs Patricia Wells and Guy…View all Moveable Feast recipes and video extras
© 2017 The Taunton Press, Inc. All rights reserved.
Do you really want to delete the list, ?
This won't delete the recipes and articles you've saved, just the list.
This feature has been temporarily disabled during the beta site preview.
Add/Edit a private note for this recipeThis note is only visible to you.
Double CheckAre you sure you want to delete your notes for this recipe?