If you're craving a pasta dish that's both rich and fresh, this Primavera Rigatoni is exactly what you need.

The savory depth of pancetta brings a bold flavor, perfectly balanced with fresh herbs and seasonal veggies. This dish is a stunning way to enjoy the best of spring while treating yourself to a hearty meal.

Whether you're looking to stick to the traditional recipe or customize it with your favorite veggies, this pasta is versatile and always delicious.

<h3>Ingredients</h3>

• 3 tablespoons olive oil, divided

• 8 ounces pancetta, diced

• 1/4 cup sliced green onions

• 8 ounces mezzi rigatoni pasta

• 1 cup shelled fresh English peas

• 1 cup asparagus, cut into 1/2-inch pieces

• 1 cup Italian parsley leaves

• 1 cup basil leaves

• 1/2 cup packed mint leaves

• 3 cloves garlic, peeled

• 1/2 lemon, juiced

• 1/2 teaspoon kosher salt, plus more to taste

• 1/4 cup water

• 1/2 cup grated pecorino cheese, plus more as needed

<h3>How to Make Primavera Rigatoni</h3>

<b>Step 1: Cook the Pancetta</b>

In a large skillet, heat 2 tablespoons of olive oil over medium heat. Add diced pancetta and cook, stirring occasionally, until it's browned and has released its savory juices, about 7 to 10 minutes. Turn off the heat and set some pancetta aside for garnishing if desired. You can also remove some of the excess pancetta juices, leaving about 2-3 tablespoons to enhance the flavor.

<b>Step 2: Sauté the Green Onions</b>

Add the sliced green onions to the pan with the pancetta juices. Turn the heat to medium-low and sauté for about 3 minutes, just enough to soften the onions. Set aside.

<b>Step 3: Boil the Pasta and Veggies</b>

In a separate saucepan, bring a large amount of well-salted water to a boil. Add the mezzi rigatoni pasta and cook for 2 minutes less than the package instructions (around 7 minutes for mezzi rigatoni). After 5 minutes, add asparagus and peas to the water and cook for another 2 minutes. Drain the pasta and veggies, reserving 1/4 cup of the pasta water.

<b>Step 4: Blend the Herb Sauce</b>

In a blender, combine parsley, basil, mint, garlic, lemon juice, and water. Blend until smooth and set aside.

<b>Step 5: Combine Pasta and Sauce</b>

Add the drained pasta and veggies to the skillet with pancetta and green onions. Turn the heat to medium-low and pour in the herb mixture. Stir to combine, adding the reserved pasta water and about 1 tablespoon of olive oil to achieve a silky sauce. Let everything cook for another 1-2 minutes until heated through.

<b>Step 6: Add Cheese and Serve</b>

Turn off the heat and stir in grated pecorino cheese. Taste and adjust the seasoning with more salt if needed. Serve the pasta hot, garnished with the reserved pancetta, extra pecorino cheese, and additional green onions.

<h3>Tips for Perfect Primavera Rigatoni</h3>

<b>Substitute Pancetta:</b> If pancetta isn’t available, try using a lean meat option, such as chicken or opt for a plant-based alternative.

<b>Customize Veggies:</b> Feel free to swap in other fresh veggies like bell peppers, spinach, or peas for more variety.

<b>Vegan Version:</b> Leave out the pancetta and cheese, and use a dairy-free cheese to make a delicious vegan-friendly version.

<h3>Why This Recipe Works</h3>

This Primavera Rigatoni is a perfect example of balance. The richness of the pancetta pairs beautifully with the fresh herbs and veggies, creating a harmonious blend of flavors.

The herb sauce ties everything together, making every bite burst with freshness and savoriness. Ideal for spring, this recipe is not only full of vibrant flavors but also offers flexibility for those wanting to try different variations. Whether you serve it on a busy weeknight or as a dish for a special occasion, this meal is bound to impress.