Spring is finally here in full bloom, and I’m so excited to cook with fresh, seasonal ingredients!
One of my favorite dishes to make for spring is this tasty and fresh pasta dish. It features homemade fresh spinach and egg fettuccine made with flour, eggs and olive oil, topped with crispy pancetta, fresh scallions, garlic, baby green peas and asparagus in a tasty parmesan cream sauce.
It’s easy to make fresh pasta at home with the KitchenAid® Pasta Roller and Cutter Set for the Artisan® Series 5-Quart Tilt-Head Stand Mixer.
Start by measuring out the flour, eggs, salt, spinach (for the spinach fettuccine pasta only) and olive oil.
For each type of pasta, process all the ingredients together in your KitchenAid® 14-Cup Food Processor with Commercial-Style Dicing Kit until the dough gathers into a ball.
Then, knead the dough until it’s smooth and elastic. Wrap it in plastic film to rest for about 20 minutes before rolling and cutting.
To make the egg and spinach fettuccine, attach your Pasta Roller to the Stand Mixer’s power hub.
Remove the dough from the plastic wrap and press it out on a floured wood surface. Cut the pasta dough into 3 or 4 portions.
Adjust your Pasta Roller to setting 1 to create the widest opening and turn your Stand Mixer on a low setting (speed 2 or 4). Feed the flattened pasta dough through the Pasta Roller a few times until the dough begins to stretch and get thinner. Then, keep adjusting the setting on the Pasta Roller Attachment to a higher number (2, 3, 4) until you get the desired thinness you like for the fettuccine. You may need to cut the long flattened pasta sheets in half to make them easier to handle before running through the Pasta Cutter Attachment.
Place the flattened pasta sheets on to the floured board.
Then switch out the Pasta Roller for the Fettuccine Cutter on your Stand Mixer. Turn the Stand Mixer on to a low setting again (speed 2 or 4), and start feeding the flattened pasta sheets through the cutter.
Be sure to have a floured baking sheet on hand for the fresh pasta to fall onto as you’re feeding the dough through the Fettuccine Cutter.
You can also toss the freshly cut pasta in some cornmeal to keep the strands from sticking together. Cover the pasta nests with plastic wrap to keep them from drying out while you prepare your boiling water and pasta sauce.
Next, bring salted water to a boil in your 8.0-Quart Stockpot with Lid from the KitchenAid® 7-Ply Stainless Steel with Copper Core 10-Piece Set and cook the fresh egg pasta and fresh spinach pasta in two separate batches.
Drain the pasta and toss it in the largest bowl from your KitchenAid® Ceramic 3-Piece Nesting Mixing Bowl Set with a little olive oil. Set it aside while you prepare your pasta sauce.
To make the Pancetta, Peas and Asparagus Parmesan Cream Sauce, begin by prepping your fresh ingredients with the Professional Series 3.5″ Paring Knife and Professional Series 8″ Chef’s Knife from your KitchenAid® 7pc Professional Series Cutlery Set. With your Chef’s Knife, trim and slice scallions length-wise into thin strips, trim and halve the fresh asparagus, and chop the parsley. The Chef’s Knife makes chopping and slicing fresh vegetables easy. To mince your garlic, I suggest using the Paring Knife for a precise and tiny cut. Then, measure out the peas.
Place these prepped ingredients on a KitchenAid® Cutting Board. Measure out the other ingredients (chicken stock, cream, and grated parmesan cheese) in small bowls and set aside.
Heat the your KitchenAid® Copper Core 12″ Nonstick Skillet over medium-high heat and cook the pancetta for a few minutes until crispy and browned, drain and set aside.
Add the olive oil to your Skillet and heat over medium heat. Add the scallions and cook until wilted, about 2 minutes. Scatter in the peas and asparagus and cook until just tender, about 3 more minutes. Add the garlic and cook for another minute.
Pour in the chicken stock and bring the liquid to a boil. Reduce the sauce to a simmer and cook until liquid is reduced by half. Add the heavy cream or half and half, and continue to simmer until liquid thickens a bit, about 2 to 3 minutes.
Add the cooked pasta directly to the sauce in the Skillet, stirring to coat the pasta with the sauce. Cook over high heat until liquid is reduced to the consistency of a creamy sauce. Remove from the heat and toss in the grated parmesan cheese. Garnish with fresh parsley and freshly ground black pepper. Serve immediately in warm bowls.
Be sure to share your take on this Spring Tri-Color Fettuccine with Pancetta and Peas recipe with us on Instagram using #MadeWithKitchenAid for a chance to be featured.
Spring Tri-Color Fettuccine with Pancetta and Peas
Makes 6-8 servings
INGREDIENTS
For the basic egg pasta dough
1 1/2 cups all-purpose flour
2 large eggs
Generous pinch of sea salt
1 tablespoon of olive oil, optional
For the spinach pasta dough
1 1/2 cups all-purpose flour
2 large eggs
1/3 package frozen chopped spinach, defrosted and drained
Generous pinch of sea salt
1 tablespoon of olive oil, optional
For the pancetta, peas, and asparagus parmesan cream sauce
Sea Salt for pasta water
4 ounces Pancetta (Italian-style bacon), cubed
4 scallions, trimmed and sliced length-wise
2 cloves fresh garlic, minced
2 tablespoons extra-virgin olive oil
1/2 cup shelled fresh peas, blanched or frozen baby peas, defrosted
6-8 stalks fresh asparagus, trimmed and halved
2/3 cup chicken stock, low sodium
1/2 cup heavy cream or half and half
1/2 pound fresh egg fettuccine pasta
1/2 pound fresh spinach fettuccine pasta
3/4 cup freshly grated Parmesan cheese
2 to 3 tablespoons fresh parsley, chopped, for garnish
Freshly ground black pepper, for garnish
DIRECTIONS
For the egg and spinach pasta
Place the eggs in the KitchenAid® 14-Cup Food Processor with Commercial-Style Dicing Kit and pulse to beat.
Add 1 cup of the flour, salt, spinach (for the spinach fettuccine pasta only) and olive oil and process on speed 2, adding more flour until a ball forms on the blade. If you add too much flour, the dough will break into pellets. If this happens, turn the mixture on to a pastry board and gather it into a ball, adding a touch of water, if necessary. If the dough becomes too soft, knead it on the board, adding more flour. Knead the dough until smooth and elastic, 5 to 8 minutes then cover with plastic wrap and let it rest for about 20 minutes until ready to roll and cut with the Pasta Attachment.
Attach the KitchenAid® Pasta Roller to your Artisan® Series 5-Quart Tilt-Head Stand Mixer. Divide the egg and spinach pasta dough into 3 or 4 pieces and feed each piece through the Pasta Roller until pasta sheets are flattened to desired thickness, starting with setting 1, processing several times up to setting 3 or 4. Next, swap out the Pasta Roller for the Fettuccine Cutter. Feed the dough sheets through the Fettuccine Cutter and toss fresh pasta with flour or cornmeal to dry. Cover with plastic wrap until ready to cook.
Once ready to cook, bring an 8.0-Quart Stockpot with Lid from the KitchenAid® 7-Ply Stainless Steel with Copper Core 10-Piece Set with salted water to a boil, and cook the egg and spinach pasta in separate batches for 2 to 3 minutes, until the pasta floats to the top. Drain and toss in the largest Ceramic Bowl from your KitchenAid® Ceramic 3-Piece Nesting Mixing Bowl Set with a small amount of olive oil to keep pasta from sticking together while preparing Pancetta, Peas and Asparagus Parmesan Cream Sauce (recipe follows).
Makes about 1/2 pound each of egg and spinach pasta. You can also double the recipe for a full pound and freeze a portion of it to use later.
For the pancetta, peas, and asparagus cream sauce
Prep the fresh ingredients with the Professional Series 3.5″ Paring Knife and Professional Series 8″ Chef’s Knife from your KitchenAid® 7pc Professional Series Cutlery Set. With your Chef’s Knife, trim and slice scallions length-wise into thin strips, trim and halve the fresh asparagus, and chop the parsley. The Chef’s Knife makes chopping and slicing fresh vegetables easy. To mince your garlic, I suggest using the Paring Knife for a precise and tiny cut. Then, measure out the peas. Place prepped ingredients on your KitchenAid® Cutting Board.
Measure out the other ingredients (chicken stock, cream, and grated Parmesan cheese) in small bowls and set aside.
Heat your KitchenAid® Copper Core 12″ Nonstick Skillet over medium-high heat, cook pancetta for a few minutes until crispy and browned, drain and set aside.
Add the olive oil to your Skillet and heat over medium heat. Add the scallions and cook until wilted, about 2 minutes. Scatter in the peas and asparagus and cook until just tender, about 3 more minutes. Add the garlic and cook for another minute.
Pour in the chicken stock and bring the liquid to a boil. Reduce the sauce to a simmer and cook until liquid is reduced by half.
Add the heavy cream or half and half, and continue to simmer until liquid thickens a bit, about 2 to 3 minutes.
Add the cooked pasta directly to the sauce in the Skillet, stirring to coat the pasta with the sauce.
Cook over high heat until liquid is reduced to the consistency of a creamy sauce. Remove from the heat and toss in the grated parmesan cheese.
Garnish with fresh parsley and freshly ground black pepper. Serve immediately in warm bowls.
*The Contributor of this post has been compensated by KitchenAid for this post, but this post represents the Contributor’s own opinion.*
