Serves 3 – 4

Ingredients

• 12 o z pasta: fettuccine , linguini,
• or penne
• 4 slices of bacon
• 1 bunch of asparagus, trimmed,
• cut into 1” pieces
• 2 cups peas, frozen
• 1 bunch scallions , chopped
• 2 garlic cloves, pressed
• 1/2 cup Parmesan , grated
• 1/3 cup heavy whipping cream
• 3 TBSP lemon juice
• 1/4 cup basil, cut into ribbons,

Directions

1. divided Cook pasta in pot of boiling salted water until al dente, about 7 minutes . Drain, saving some of the pasta cooking liquid. Return pasta to pot. Add a swirl of olive oil and toss.
2. Meanwhile, cook bacon in large skillet over medium heat until crisp. Transfer bacon to paper towels to drain. Chop the bacon once it cools and set aside.
3. Pour off most of the drippings from skillet leaving a spoonful behind . Add asparagus to drippings in skillet; sauté 3 minu tes.
4. Add peas , scallions , and garlic ; sauté until vegetables are just tender, about 2 minutes. Remove from heat.
5. Add vegetable mixture, 1/4 cup pasta cooking liquid, Parmesan , heavy cream , lemon juice , and half of the basil to pasta. Toss, adding more cooking liquid if needed. Season with salt and pepper .
6. Transfer to large bowl or plate individually . Sprinkle with bacon and remaining basil .

Notes

• Fresh ingredients always taste best , but I am all about using what we have on hand and not having to spend a lot . For example , the frozen peas can be replaced with shelled fresh peas, and the lemon juice can be replaced with the zest of a lemon and the juice of 1 fresh squeezed lemon.