Welcome Spring! Pasta with Asparagus, Peas, and Pancetta

A celebration of spring’s return 🌱 And Joey and Michele are going to Napoli! 🇮🇹

Oh, Spring—how I’ve missed you. This winter has felt especially stubborn, dragging its heels through March, kicking and screaming, but finally, it has relented. The air is softening. The daffodils are blooming. And every morning, the buds on my trees are puffing up like they’ve got big plans. 🌱 🌱

As for me, I’ve been on my own slow bloom. I spent the past six weeks sidelined by a serious cold that decided to take up permanent residence and eventually morphed into a wild, drama-filled case of sinusitis. Like winter, it just didn’t want to leave. But little by little, I’m starting to feel like myself again.

The hardest part? The things I love most—food, coffee, a glass of wine 🥹—were the first to get sidelined. But now, with the shift in season, I too am beginning to thaw. And it feels really good to be headed in the right direction. ❤️

Despite my drama, I suddenly found myself fixated on one very specific dish from childhood—our mother’s pasta with peas. She made it so often growing up that I’m fairly certain I developed a mild case of pea-related PTSD. Throughout my young adulthood, I even skipped over pasta or risotto dishes that dared to mention peas. But then, out of nowhere, I was craving the comfort of this dish. So drama be damned, I was making this pasta. And with spring in the air, I couldn’t resist giving it a little upgrade: spring-y asparagus and salty pancetta to up the game.

Pasta with Asparagus, Peas, and Pancetta

This spring pasta comes together quickly and easily, making it perfect for a weeknight dinner. The key is to prep everything in advance so that everything just flows once the pasta water boils.

If possible, don’t skip the pancetta as it adds a lovely richness and depth. The rendered fat also adds so much flavor to the veggies. As for the veggies, be careful not to overcook the asparagus. You still want the color to be vibrant with a bit of crunch. (Add the lemon juice after you remove the pan from the heat to preserve the vibrant color.) If you are using frozen peas, no need to defrost; they will quickly warm up in the pan.

Finishing the dish with a good dose of pasta water and grated Parmigiano helps the sauce cling beautifully to the noodles. The lemon zest brightens everything, and as mentioned, adding the juice off the heat preserves that fresh, citrusy zing and keeps the veggies vibrant. A final sprinkling of chopped herbs—parsley or mint (I like using both)—makes it feel alive and spring-y.

You can easily tailor this dish to whatever you have on hand - swap prosciutto in for the pancetta, or leave it out altogether to make this vegetarian. (How about a handful of toasted pine nuts at the end for some crunch?) I prefer to use a long pasta for this dish but short shapes like fusilli or farfalle work beautifully as well.

Whatever you choose, this dish will add a bit of spring in your step! 🌱 Here is to healing and the arrival of beautiful spring!!

For the recipe, click the button below or head to OurItalianTable.com.

And Joey and I are headed to Naples for Easter!

After years of talking about this, my brother and I are finally making good on our promise: a brother-sister adventure to the city where our paternal grandmother, Maria, was born. Next week, we’re off to immerse ourselves in the craziness of Napoli. (And hopefully a quick hop over to dreamy little Procida). Stay tuned on Substack Notes and Instagram for all the beauty, chaos, and possibly pizza-fueled ramblings. (And if you’ve been to Napoli and have favorite spots, send them our way!) In the meantime, leaving you with a little Dean Martin In Napoli to set the mood…

Buona primavera a tutti,