Fettuccine with Scallops, Asparagus and Pancetta | Kowalski's Markets

Ingredients

• 9 oz. pkg. Kowalski's Fresh Egg Fettuccine (from the Dairy Department)
• 1 tsp. kosher salt
• plus more for seasoning
• 3 oz. pancetta
• coarsely chopped
• divided
• 1 bunch fresh asparagus
• ends trimmed
• cut on the diagonal into 1" pieces
• 1 lb. fresh bay scallops
• rinsed and patted dry
• ¼ cup thinly sliced green onions
• including some green tops
• 1 tsp. minced garlic
• ½ cup Kowalski's Grated Parmesan Cheese
• plus more for serving
• ⅓ cup heavy cream
• 3 tbsp. Kowalski's Extra Virgin Olive Oil
• 1 ½ tsp. finely grated lemon zest
• 3 tbsp. freshly squeezed lemon juice
• 2 tbsp. chopped fresh Italian parsley
• 2 tbsp. chopped fresh basil
• - freshly ground Kowalski's Black Peppercorns
• to taste