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Tender bites of pasta are tossed in veggies, savory pancetta and a rich goat cheese sauce in this asparagus, peas and pancetta pasta recipe. This is an easy dinner you HAVE to make!
This is truly what I’d refer to as “grown up mac ‘n cheese.” Why? Because if you use orecchiette pasta like me, the goat cheese sauce makes this taste like a big bowl of mac ‘n cheese loaded with veggies!
What makes this an adult version of that classic childhood favorite is the addition of crispy fried pancetta, peas, and asparagus.
When you garnish it with fresh herbs like parsley, this pasta dinner becomes truly unforgettable and so fresh!
As sophisticated as it is, you’d really be missing out if you didn’t enjoy asparagus, peas and pancetta pasta with a glass of wine.
Rosé is always my go do drink to pair with this dinner, but you also can’t go wrong with Citrus Rosé Sangria!
This dinner is cheesy and delicious, making it a perfect comfort meal. However, with all the veggies and fresh herbs, you’ll love making this dinner on a hot summer night, too.
Ingredients for asparagus, peas and pancetta pasta
- Pasta – orecchiette are my favorite, but really and pasta will do.
- Peas – These can be fresh or frozen.
- Asparagus – Buy this fresh and cut it into 1-inch pieces.
- Pancetta – Normally, I’d be lenient, but not with this – do NOT substitute pancetta with bacon! It’s just not the same!
- Salted butter – You can use unsalted butter if you want to cut down on sodium, but the flavor of your sauce will be different.
- Garlic – Add an extra clove if you really want the garlic to stand out.
- Flour – Regular all-purpose flour will do the trick.
- Milk – Whole milk works best for creating the sauce. If you want it to be even richer, though, use heavy cream.
- Goat cheese
- Fresh herbs
How long will asparagus, peas and pancetta pasta stay fresh?
I never end up with leftovers of this pasta dinner, simply because I usually can’t stop eating it!
However, if you have any leftovers, they’ll stay fresh in an airtight container in the fridge for up to 3 days.
Can I use something other than goat cheese?
I really can’t overstate how delicious the goat cheese is when paired with the other ingredients, especially the pancetta!
If you can’t get your hands on any goat cheese though, cream cheese will also work for the sauce because it has a similar creamy texture.
Craving more indulgent pasta dishes? Here are some of the best!
One-Pot Creamy Chicken and Sun-Dried Tomato Pasta
Roasted Asparagus and Chicken Penne Bake
Pumpkin Pasta with Turkey Sausage
Asparagus, Peas, and Pancetta Pasta
Ingredients
- 12 ounce (340 g) dried pasta
- 1 cup (145 g) peas, fresh or frozen
- 1 cup (134 g) asparagus, cut into 1-inch pieces
- 4 ounce (113 g) pancetta, diced
- 2 tablespoons (28 g) salted butter
- 3 cloves garlic, minced
- 2 tablespoons all-purpose flour
- 1 ½ cups (355 ml) whole milk
- 4 ounces (113 g) goat cheese
- Salt and pepper, to taste
- Fresh herbs, for garnish
Instructions
- Bring a pot of water to a boil. Cook pasta to al dente according to package instructions. In the last minute of cooking time, add peas and asparagus to pot. Drain, reserving one cup of pasta water.
- Meanwhile heat a large skillet over medium high heat. Cook pancetta, stirring frequently, until crispy. Remove from pan and drain on a paper towel.
- Add butter to the pancetta pan. Once melted, add garlic. Cook for one minute until fragrant. Add flour and whisk to form a paste. Slowly add milk, whisking constantly. Continue whisking until mixture begins to thicken. Add goat cheese and whisk until smooth. Season with salt and pepper to taste.
- Add pasta, peas, asparagus and pancetta to the pan with the sauce. Stir to combine. Add reserved pasta water, a little bit at a time, to achieve desired consistency. You likely will not use all the pasta water.
- Garnish with fresh herbs.
