Linguine with Asparagus, Artichokes and Pancetta

By johnwhorfin

Ingredients

• 1 pound linguine
• 4 ounces diced pancetta (such as Boar's Head)
• 1 8 ounce frozen artichokes
• 1 pound fresh asparagus, trimmed and cut into 1/2-inch bias slices
• 1 tablespoon lemon juice
• 1 cup heavy cream
• 1/2 cup fresh parsley, chopped
• 3/4 teaspoon salt
• Freshly cracked pepper

Details

Servings 1
Adapted from familycircle.com

Preparation

Step 1

1. ring a large pot of lightly salted water to a boil. Cook linguine 9 minutes or according to package directions. Drain and set aside.

2. Meanwhile, add pancetta to a large saute pan over medium heat; cook 5 to 7 minutes. Remove with slotted spoon to a plate. Increase heat to mediumhigh. Add artichokes; cook 2 minutes. Stir in asparagus; cook 2 minutes. Add lemon juice, scraping bottom of pan to release any brown bits. Add cream; bring to a simmer and cook 1 to 2 minutes, until slightly thickened. Stir in pancetta, parsley and salt. Garnish with freshly cracked pepper. Serve immediately.