July 24, 2016
Dinner, Main Dish, Side Dishes,
Dairy, Cheese, Pasta, Vegetables, Asparagus, Italian, 5-Minute Prep, Budget-Friendly, Easy/Beginner Cooking, Quick Meals, Ladies Luncheon, Weeknight Meals, Skillet, Stove Top, Diabetic, Frozen Vegetables, Make it from scratch more
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"Looks like Spring on a plate with the bright green against the creamy pasta! If you can't find pancetta you can substitute bacon."
Start water to boil for the pasta.
Place pancetta in a large skillet over medium heat; cook 6 minutes or until the pancetta begins to crisp, stirring occasionally. Once crisp, remove one slice of pancetta and set aside.
Add garlic; cook 30 seconds, stirring constantly. Add stock; bring to a boil. Reduce heat; simmer 4 minutes. Add the cream cheese and mascarpone, stirring with a whisk until smooth.Strain the sauce through a fine sieve over a large bowl. Discard solids.
While the sauce is cooking, cook the pasta according to the package directions, omitting salt and fat.
Add asparagus and peas during the last 2 minutes of cooking; cook 2 minutes. Drain.
Add the pasta mixture, salt, and black pepper to the sauce in the bowl. Toss well to combine. Sprinkle with parsley and chives.
Crumble the slice of pancetta that was set aside and sprinkle over to garnish.
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This is a wonderful pasta dish and so easy to make. Loved the addition of the peas and asparagus to this nice creamy sauce. DH went back for a big heaping second helping. : )