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Lemon Asparagus Spring Pasta

Kath Eats Real Food
  • 12 minutes
  • Serves 4

INGREDIENTS

4 oz

Bacon or pancetta

1 lb

Asparagus, fresh

2 cloves

Garlic

1

Lemon (about 4 tbsp), Juice and zest of

14 oz

Fettuccine, fresh

1

Salt and pepper

3 tbsp

Olive oil or butter

1 cup

Parmesan cheese, grated