Penne rigate with mixed vegetables and bacon

So far, this is the most troublesome dish I have ever prepared. Perfect as a main dish if you don't feel like making a salad, because it has all the vegetables you need.

Penne rigate with mixed vegetables and bacon (Serves 3)

Penne rigate with mixed vegetables and bacon

Ingredients:

240g of penne rigate or fettuccine

100g of steaky bacon, chopped into fine bits

250g of asparagus, cut into diagonal 1-inch pieces

1 cup of green peas

1 bunch of spring onions, chopped, with the light green portions separated from the dark green portions

2 garlic cloves, chopped into very fine bits

0.75 cup of finely grated pecorino or parmesan cheese

0.25 cup of sour cream or whipped cream

Extra virgin olive oil

2 teaspoons of fresh lemon juice

1 tablespoon of finely grated lemon peel

Salt

Black pepper

Parsley

Instructions:

1) Boil a big pot of water and add some salt in.

2) When the water boils, add the pasta and let it boil according to the instructions on the pasta packet. 

3) After it is cooked, drain the pasta, leaving around 0.25 cup of the pasta cooking water. Put the pasta into a large mixing bowl.

4) Fry the bacon bits in a skillet until they become crispy. Put the bacon onto a plate with paper towels to drain the oil.

5) There should be quite a bit of bacon oil on the skillet. Pour them away, leaving enough for the next step.

6) Add the asparagus and stir-fry for roughly 3 minutes. 

7) Add the spring onion (light green portions only), peas, and garlic in and continue to stir-fry for roughly 2 more minutes. 

8) Add the mixed vegetables, pasta cooking water, spring onions (dark green portions), grated cheese, cream, lemon juice, lemon peel, bacon bits, and parsley in. Mix them well while adding olive oil. 

9) Add some salt and pepper and mix again. Taste it to make sure that it is enough.

10) Include some extra grated cheese in a side bowl for serving.