Lemon Spring Vegetable Pasta

---

• 1 lb fresh green vegetables (asparagus, broccoli, zucchini, snap peas)
• 4 oz pancetta, diced
• 2 garlic cloves, minced
• 1 lb fresh tagliatelle
• 3 Tbsp olive oil
• 2 lemons, juiced and zested
• Salt and pepper, to taste
• ¾ cup Pecorino Romano, grated
• ¼ cup Asiago, grated

---

Cut vegetables into bite-size pieces.

Sauté pancetta in a Dutch oven over medium heat. Drain grease from pan, leaving just enough to cover the bottom. Add the garlic; sauté. When garlic becomes light gold, add the vegetables; sauté until crisp-tender.

Cook pasta according to package directions and drain, reserving 1 cup pasta water. Add the pasta to the vegetables. Add the olive oil, lemon juice, half of the lemon zest, and salt and pepper; toss pasta to coat. Add pasta water as needed if pasta seems dry.

Toss in the pancetta, remaining zest and almost all of the cheese. Sprinkle on remaining cheese when serving. Makes 4 servings.