Pancetta primavera rigatoni

Cut the asparagus into about half-inch pieces and slice the green onions.

Unroll the pancetta, cut into strips and then across into an even dice.

Cook the pancetta in a large pan with a couple tablespoons of olive oil over medium heat, stirring occasionally, until nicely browned and much of the fat has rendered.

Turn off the heat; reserve a couple of spoons of pancetta for garnish and blot out about half the rendered fat with wadded paper towels held in tongs, leaving a couple tablespoons.

Add the green onions and soften slightly over medium-low heat for a couple of minutes; turn off the heat.

Boil the mezzi rigatoni in salted water, about nine minutes, setting a timer.

Blend the parsley, basil and mint with peeled garlic, the juice of half a lemon and a splash of cold water until smooth.

At the seven minute mark add the asparagus and peas to the pasta water for the last couple of minutes.

Transfer pasta and vegetables, with some clinging water, into the pan with a spider strainer.

Variation: blanch the vegetables for a couple of minutes ahead of time, shock them in cold water and add them at this point.

Over medium-low heat stir in the herb purée, then salt, a generous drizzle of extra virgin olive oil and a splash of pasta water; stir until heated through, leaving it a little juicy since the pasta keeps absorbing.

Add grated Pecorino, turn off the heat and stir it in; taste for salt.

Serve in bowls with more grated cheese, the reserved pancetta and a pinch of green onion.