Asparagus and Mint Pasta

12 slices Pancetta
2 tsp. Olive Oil
1 clove Garlic, crushed
2 T. fresh Lemon juice
1 1/2 c. cream
16 spears Asparagus, trimmed and halved
1 c. frozen Peas
14 oz. Spaghetti Pasta
Sea Salt
Cracked Black Pepper
Shaved Parmesan Cheese to serve
Mint Leaves to serve

Place the pancetta on a lightly greased baking tray and cook under a preheated hot grill for 2 -3 minutes or until crispy. Set aside.

Heat a non-stick frying pan over medium heat. Add the oil and garlic and cook for 1 minute. Add the lemon juice and cook for 1 minute. Add the cream and cook for 1 minute. Add the asparague and peas and cook for a further 1 - 2minutes or until the vegetables are tender and the cream is thickened. Set aside and keep warm.

Cook the pasta in a large saucepan of salted boiling water for 10 - 12 minutes or until al dente. Drain and return to the saucepan. Add the cream mixture, salt and pepper and toss to combine. To serve, divide the pasta between plates and top with pancetta, parmesan and mint leaves. Serves 4.

*Note, I did thinly slice some addition mint leaves and toss into the cream sauce during the final few seconds of cooking. As well, I did add 2 more small cloves of garlic and another 1 T. of lemon juice.