Creamy Asparagus and Peas Pasta

5 slices bacon, cut into 1/2-inch pieces

1 pound fresh asparagus, trimmed and cut into 1-inch pieces

½ pound fresh peas

1 onion, chopped

½ lemon, juiced

salt and ground black pepper to taste

1 pound fresh fettuccine pasta

3 tablespoons heavy cream

5 ounces shredded Italian three-cheese blend

Place bacon in a large saucepan and cook over medium-high heat until bacon is evenly browned, about 10 minutes. Stir occasionally while cooking. Drain the bacon grease from the pan, and transfer bacon to a paper towel-lined plate.

Bring a large pot of water to a boil and stir in asparagus and peas; stir occasionally and cook until the vegetables are slightly softened but still bright green, about 5 minutes. Drain and set aside.

Cook and stir onion until translucent over medium heat in the same pan as bacon, about 5 minutes; stir in asparagus, peas, and bacon pieces.

Squeeze lemon juice over the asparagus mixture; season with salt and black pepper.

Bring a large pot of salted water to a boil and stir in the fettuccine; cook, stirring often, until fettuccine are tender, about 5 minutes. Drain well.

Stir hot fettuccine into the pan with asparagus mixture over medium-low heat and toss gently to combine.

Stir in cream and bring mixture to a simmer.

Sprinkle cheese blend over the mixture and allow to stand until the cheese melts, about 5 minutes; stir cheese lightly into the fettuccine and vegetables to serve.