Fussili with Zucchini and Peas

fusiliI wanted to create a green pasta dish. A dish that looks healthy and tastes fantastic. I used zucchini, asparagus and peas. You can improvise, of course and use green beans instead of asparagus or, use both. Anything goes really. I particularly love the lemon in this pasta. It kind of reminds me of spring. Omit the pancetta for a vegetarian version


  • 500 grams fussili pasta (or penne)
  • 100 grams pancetta or bacon, chopped
  • 4 medium zucchini (about 600 gr), chopped in sticks
  • 500 grams asparagus spears, cut in 2 or 3 pieces
  • 2 cups frozen peas
  • 2 garlic cloves, crushed
  • 3 spring onions

To serve:

  • ½ cup parmesan cheese, grated
  • ¼ cup double cream
  • 3 Tbs olive oil
  • 3 Tbs lemon juice
  • Zest of a lemon
  • ¼ cup basil leaves
  • ¼ cup chopped parsley


In a large saucepan, sautee the pancetta stirring trequently, over medium-high heat, until crisp. Remove with a slotted spoon. In the same pan, add the asparagus and sautee for a couple of minutes. Add the zucchini and cook for a minute more. Throw in the frozen peas, onions and garlic. Cook for a while stiring until peas are thawed completely and heated through. Add salt to taste and plenty of freshly ground black pepper.

In a large pot, bring plenty of salted water to a boil. Add the fussili and cook according to the packet’s instructions. Drain but keep a cup of the boiling water. Mix pasta with the vegetables and add the parmesan cheese, olive oil, cream, lemon juice and zest. basil and parsley. Add a few tablespoons of the reserved pasta cooking water if it’s too dry. Sprinkle with the pancetta and serve.

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