It's happening - spring is in the air! I'm busting out my birks and boat shoes and calling a moratorium on socks until October. The vegetable markets are starting to have the glorious vegetables of spring - peas, asparagus, ramps, and garlic scapes - and after a winter of stews and braises, I'm ready to eat vibrant greens again. This zucchini noodle pasta is packed with pancetta, asparagus, leeks and fresh peas and a lemony tang. With a glass of sparkling wine (or water!) in the backyard, this will be my go-to spring meal for entertaining.
pancetta + spring vegetable pasta
1 cup pancetta, cubed
3 tbsp extra virgin olive oil or avocado oil
1 lemon, zested + juice
2 cloves garlic, finely chopped
1 cup peas, fresh if possible
2 cups asparagus, ends removed + 1 inch pieces
1 cup leeks, sliced thin
1/2 tsp pepper
1/2 tsp salt
1/2 cup Italian parsley, rough chopped
4 medium zucchini - spiralized
In a medium saucepan on medium heat - add olive oil and pancetta and cook for about 5 minutes until the pancetta is almost cooked.
Add 1/2 of the zest of the lemon, leeks and garlic to the pan and let cook for 2 minutes, allowing the lemon to flavour the oil and leeks to soften.
Add peas, asparagus, salt and pepper. Saute for 5 minutes, stirring occasionally while peas cook through. Add zucchini noodles, parsley and lemon juice. If necessary, add a splash of olive oil. Cook zucchini noodles for 3 minutes, using tongs to ensure all the ingredients are mingling with the noodles. Top with parsley and remaining lemon zest to serve.
tag #frompastatopaleo on Instagram to show me your finished dish!