When our cooking magazines come, it's like Christmas. Both Jeff and I send time reading them from cover to cover looking for our next cooking project. This dish of fettuccine with peas, asparagus and pancetta was on the cover of the May 2010 edition of Bon Appetit. It looked light and refreshing with the peas and asparagus, along with the lemon juice and lemon rind.
It was easy as well as quick to make. In the time it took us to boil and cook the pasta, the rest of the mealwas ready to go. The dish was very good. It had a light cream sauce that complimented the fresh herbs and vegetables. Lots of seconds with no leftovers, that's always a good sign.
My only suggestion would be to add a bit of salt and pepper (maybe a 1/2 teaspoon of each) and Jeff would say to add some red pepper flakes.