Creamy Primavera with Pancetta

Asparagus, Beech and Baby Bella Mushrooms

It is officially Spring and I couldn’t be more excited about the warmer weather, spring flowers and the kick off to Farmers Market Season. (The best season IMO).

This was a bit of a refrigerator clean out pasta. I recently went to the grocery store without a list. I got a little carried away in the produce department so this is the pasta I came up with this week. And wow, stop what you’re doing and put this on your list of things to make.

The asparagus gave a nice crisp bite next to the hearty mushrooms and salty pancetta. Perfect weeknight or weekend dish.

Last year I made a 5 ingredient asparagus pasta, shockingly enough the simple dish went viral. I had a lot of comments about how I should have peeled the asparagus, so I decided to give it a try because sometimes you have to address the haters. All I have to say is NEVER AGAIN. I found that it added nothing to the quality or taste of the dish.

Lets jump into how I made it.