Peas and Asparagus with Pasta

This delicious springtime pasta is a great dish for any night of the week. The newly launched sourdough pasta from Bionaturae is a perfect accompaniment to it. The flavors go perfectly with the freshness of the peas and asparagus.

This unique pasta brings a 6,000 year old tradition of sourdough right to your kitchen. It is produced with natural fermentation from an Italian sourdough starter. The results are a delicious, nutrient dense and gut friendly superfood. 

Peas and Asparagus with Pasta 

(Serves 4)


4 oz. Pancetta, cut into tiny cubes

2 tbsp. Olive Oil 

1 Onion (6 oz), chopped 

⅛ tsp. Hot Pepper Flakes 

10 oz. Peas. frozen

1 Bunch (1 lb) Asparagus, bottoms removed, sliced down the middle & chop 

1 ¼  tsp. Salt

¼ tsp. Pepper 

2 tbsp. Fresh Lemon Juice

1  cup Pecorino Romano, grated

1 lb. Pasta


Boil a pot of heavily salted pasta water 

Add pancetta to a cool pan and turn on the heat. Sautee until crisp and then remove from the pan. Be sure to leave the dripping in the pan.

Add in 2 tbsp. of olive oil. Heat slightly then add in the onions and red pepper flakes. Saute until translucent, about 10 minutes. 

Next add in the asparagus and peas and season with salt and pepper.

Cook on low for about 10 minutes and add in the fresh lemon juice.

In the meantime, boil the pasta.  When the pasta is almost cooked, remove some pasta water.

Put the grated Pecorino in a bowl, and as you mix it with a fork, slowly add in 7 tbsp. of the pasta water.  This will look like a paste.

Drain the pasta and add it to the pan with the peas and asparagus. 

Add in a little pasta water and turn.  Next get in the Pecorino “paste” and quickly combine.  This will create a “cream like” sauce.  Serve immediately topped with the crispy pancetta.

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