Asparagus, lemon and dill pasta salad

Name: Asparagus, lemon and dill pasta salad recipe
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 4
Ingredients: 250g short pasta (we used shells); 150g frozen peas; 2 bunches asparagus; 50.00 ml extra virgin olive oil, plus extra, to drizzle; 180g pancetta; 1 lemon; 1 small garlic clove, crushed; 40.00 ml finely chopped dill, plus extra sprigs, to serve; 1 small eschalot, thinly sliced; 150g stracciatella (from specialty grocers, Italian delis and cheesemongers, substitute burrata or buffalo mozzarella); 40g pine nut

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by Lucy Nunes

Delicious Team

Oct 14, 2025

This beautiful salad screams spring and all things green. Ready in just 30 minutes with little hands-on cooking involved, it's topped with crispy pancetta and creamy stracciatella for a touch of decadence. Serve it on weeknights when you can't be bothered to cook or when you're asked to bring a plate.

250g short pasta (we used shells)
150g frozen peas
2 bunches asparagus
2 1/2 tbs extra virgin olive oil, plus extra, to drizzle
12 thin slices (180g) pancetta
1 lemon
1 small garlic clove, crushed
2 tbs finely chopped dill, plus extra sprigs, to serve
1 small eschalot, thinly sliced
150g stracciatella (from specialty grocers, Italian delis and cheesemongers, substitute burrata or buffalo mozzarella)
1/4 cup (40g) pine nuts, toasted

Method

1.

Cook pasta in a large saucepan of boiling, salted water following packet instructions. Add asparagus 2 minutes before the end of cooking time, and peas 1 minute before. Drain and cool under cold water. Drain well.
2.

Meanwhile, heat 2 tsp oil in a large frypan over medium heat. Cook pancetta for 3-5 minutes each side, until crispy. Drain on paper towel.
3.

Finely zest the lemon and reserve zest. Peel half the lemon raw, making sure to remove and discard all white pith and skin. Finely chop the flesh and set aside. Juice the remaining lemon half. Combine lemon juice, remaining 2 tbs oil, garlic and chopped dill in a large bowl. Season to taste with salt flakes and freshly ground black pepper.
4.

Add pasta, asparagus and peas to the dressing and gently toss to coat. Arrange on a platter. Top with chopped lemon flesh, sliced eschalot and roughly torn pancetta. Spoon over stracciatella. Sprinkle with pine nuts, lemon rind and extra dill. Season with freshly ground black pepper and drizzle with extra oil to serve.