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Farmer's Market Pasta

Farmers Market Pasta with Asparagus, Peas, and Cherry Tomatoes

Beth Lee
This pasta dish can be prepared in just one pan and you can use whatever fresh veggies and herbs you have on hand. You can also prepare some parts ahead of time if that's how your schedule works best.
5 from 1 vote
Prep Time 20 mins
Cook Time 20 mins
Total Time 40 mins
Course Main Course
Servings 6 servings
Calories 272 kcal


  • 1 box of pre-cut pancetta from Trader Joe's or about 1/2 - 2/3 cup chopped
  • 1 large shallot finely chopped (you can use onion also)
  • 1 clove of garlic sliced
  • ½ cup chicken stock
  • 15 spears Fresh asparagus snapped at the end and sliced into 1-inch pieces
  • ½ cup Fresh english peas - pods removed
  • 15 Cherry tomatoes cut in half
  • 10 ounces Penne
  • One meyer lemon - zested and juiced
  • ¼ cup Fresh italian parsley chopped
  • ¼ cup Fresh basil chopped
  • ¼ cup heavy cream or half and half optional
  • ½ cup parmesan cheese
  • ⅛ - ¼ cup olive oil
  • salt and pepper to taste
  • red chili peppers to taste optional


  • I had pasta already prepared. If you don't, cook your pasta according to package directions - you can certainly use other pasta shapes than penne but I liked how easily this pasta mixed with the veggies. Preparing the pasta ahead of time is a real time-saver at the end of a long day. The only downside is that you don't have the hot starchy pasta sauce to add to your sauce. I found this was not a problem with the use of the chicken stock to cook the veggies.
  • Saute the pancetta until the fat is rendered and they are beginning to brown. Remove the pancetta from the pan onto a paper-towel lined plate to drain. This can be done ahead of time if you like.
  • Leave the fat in the pan, removing excess if there is more than about 1 tablespoon of fat left.
  • Heat a 12 inch skillet to medium. Add the shallots and garlic and let them start to soften for one or two minutes. Add some dried red chili peppers if you want some heat at this point as well. Then add the asparagus and peas and chicken stock/broth and salt and pepper to taste, allowing the veggies to cook for 2 - 3 minutes. They should be almost fork tender but not quite.
  • Add in the cooked pasta, the lemon juice, lemon zest, tomatoes and mix. Then add the parsley and basil, a bit of cream if using, mix again and check for moisture. If it's too dry, you can add more cream, more chicken stock, more lemon juice, some hot pasta liquid or some white wine (whatever strikes your fancy).
  • Once it is all warmed through, add in the parmesan cheese, olive oil and some more salt and pepper to taste mixing one last time.
  • Serve in bowls with a bit more basil, parmesan, and olive oil sprinkled on top if you like.


Calories: 272kcalCarbohydrates: 41gProtein: 11gFat: 6gSaturated Fat: 3gCholesterol: 19mgSodium: 176mgPotassium: 291mgFiber: 2gSugar: 3gVitamin A: 795IUVitamin C: 18.6mgCalcium: 128mgIron: 1.5mg
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