This Springtime Lemon Pasta recipe is sponsored by Minerva Dairy. All thoughts and opinions are 100% my own.
This sauce for this silky and light Springtime Lemon pasta is made with butter, reserved pasta water and parmesan cheese. It’s delicious and super easy to make and celebrates the best produce of the season!
I could and would eat this pasta every single day.
It’s super light, fresh and everything in here pairs so beautifully together.
Not to mention the pops of green really make my heart sing.
You’ve got salty pancetta, sharp parmesan cheese, citrus pops from the dill and lemon juice and the crisp sweetness of the sugar snap peas. It’s Heaven!
And the STAR in this dish that brings everything together and creates the luscious sauce is Minerva Dairy Butter.
It’s because their butter is 85% butterfat that makes this sauce rich, creamy and packs a flavor all its own.
Paired with the salty pasta water and parmesan and you’ve got the easiest, lightest and tastiest sauce in a snap!
Grocery list
Here are the ingredients needed for this spring pasta dish
- Creamette Homestyle™ Fettuccine*
- Minerva dairy unsalted butter, divided
- pancetta
- shallots
- garlic cloves
- 1 bunch of asparagus
- sugar snap peas
- extra virgin olive oil
- fresh lemon juice
- salt
- crushed red pepper flakes, if desired
- shaved parmesan cheese
- fresh dill
*You can use any pasta you would like the homestyle version in this brand is fabulous.
Step by step instructions
- Into a large pot, bring water to a boil. Add in a pinch of salt and pasta and cook for 5-7 minutes. Reserve 1/3 cup of the salty pasta water.
- Meanwhile, in a large skillet, over medium heat, add 2 tablespoons of butter and allow to melt.
- Add in pancetta and cook until brown and crispy, about 5 minutes. Remove pancetta to a paper towel-lined plate. Discard some of the pancetta grease, leaving about a tablespoon.
- Add in remaining butter and melt. Add in garlic and shallot and cook until fragrant, about 2 minutes.
- Toss in asparagus and snap peas and stir to coat. Add in 2-3 tablespoons of the reserved pasta water (enough to cover the bottom of our pan), salt, pepper and red pepper flakes. Bring bring to a boil.
- Turn down to a simmer and add in drained pasta.
- Turn off the heat and add in lemon juice and parmesan cheese.
- Top with pancetta, more parmesan and dill.
Recipe variations and tips
- Use a different type of pasta. penne, spaghetti, farfalle or cavatappi would be great here.
- Change up the cheeses. Dollop the top with goat cheese, gorgonzola or fontina cheese.
- Use Minerva Dairy garlic herb butter- YUM!
- GO MEATLESS! Feel free to leave out the pancetta!
Common questions
- I can’t find pancetta, can I use bacon or prosciutto?
- Yes, you can sub bacon for the pancetta. Bacon is a smoked meat, so you will have a smokier flavor to your finished dish. Both pancetta and prosciutto are cured meats and will have no smokiness. Prosciutto does not need to be cooked so it can be added in at the end.
- Can I use canned or frozen peas?
- Sure! Just throw them in as if you were using the sugar snap peas.
Serving Suggestions
We like to serve this pasta with a side salad and either crusty French bread for mopping up all the sauce or a hearty ciabatta bread.
This pasta is so beautiful, even in the pan, so feel free to serve it family style.
Springtime Lemon Pasta
This sauce for this silky and light Springtime Lemon pasta is made with butter, reserved pasta water and parmesan cheese. It's delicious and super easy to make and celebrates the best produce of the season!
Ingredients
- 8.8 oz Creamette Homestyle™ Fettuccine
- 4 tablespoons Minerva dairy unsalted butter, divided
- 4 ounces pancetta, diced
- 2 shallots, finely diced
- 2 garlic cloves, minced
- 1 bunch of asparagus, ends trimmed and cut into 1" pieces
- 4 ounces sugar snap peas
- 1-2 tablespoons extra virgin olive oil
- 2 tablespoons lemon juice
- 1/4 teaspoon salt
- 1/4 teaspoon crushed red pepper flakes, if desired
- 1/2 cup shaved parmesan cheese (more for topping)
- 1 tablespoon fresh dill, minced
Instructions
- Into a large pot, bring water to a boil. Add in a pinch of salt and pasta and cook for 5=7 minutes. Reserve 1/3 cup of the salty pasta water.
- Meanwhile, in a large skillet, over medium heat, add 2 tablespoons of butter and allow to meat. Add in pancetta and cook until brown and crispy, about 5 minutes. Remove pancetta to a paper towel-lined plate. Discard some of the pancetta grease, leaving about a tablespoon.
- Add in remaining butter and melt. Add in garlic and shallot and cook until fragrant, about 2 minutes. Toss in asparagus and snap peas and stir to coat. Add in 2-3 tablespoons of the reserved pasta water (enough to cover the bottom of the pan), salt, pepper and red pepper flakes. Bring bring to a boil. Turn down to a simmer and add in drained pasta.
- Turn off the heat and add in lemon juice and parmesan cheese.
- Top with pancetta, more parmesan and dill.
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Nutrition Information:
Yield: 6 Serving Size: 1Amount Per Serving: Calories: 325Total Fat: 25gSaturated Fat: 10gTrans Fat: 0gUnsaturated Fat: 13gCholesterol: 41mgSodium: 252mgCarbohydrates: 18gFiber: 2gSugar: 2gProtein: 8g
All information and tools presented and written within this site are intended for informational purposes only. I am not a certified nutritionist and any nutritional information on strawberryblondiekitchen.com should only be used as a general guideline.
It’s probably one of the most easiest (and healthiest) pasta dishes you could serve!
And the PRETTIEST!
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