The below recipe is yet another Cooking Light success. I was anxious to see how it would turn out, anytime there isn't much of a sauce I get a little nervous, but it was great. This is a perfect dish for this time of year because asparagus is in season and super cheap at the grocery store and farmers market. And let's be honest, anything with Pancetta, aka Italy's version of bacon, is going to taste good!
|Picture taken from Cooking Light- my camera is broken and the phone picture didn't turn out|
Pasta with Asparagus, Pancetta, and Pine Nuts
** adapted from Cooking Light
Prep/Cook Time: 30 minutes
8 ounces cavatappi pasta (thick spiral pasta)
1 pound asparagus, trimmed and cut diagonally into 1 1/2 in. pieces
1 garlic clove, minced
3 T. pine nuts
2 ounces pancetta, diced
2 tsp olive oil
salt and pepper
1/4 c. shredded Parmesan cheese
Preheat oven to 400.
Cook pasta according to directions, omitting the salt and oil; add asparagus to pasta water during last 3 minutes of cooking. Drain.
Meanwhile, arrange pine nuts in a single layer in a small baking dish. Bake at 400 for 3-5 minutes or until golden brown, stirring occasionally. Once browned remove from pan and set aside.
Increase oven temperature to 475. Arrange pancetta in baking dish and bake for 6-8 minutes or until crisp. Make sure to keep an eye on the pancetta so it doesn't burn. Skim out fat and remove the pancetta to a small bowl lined with a paper towel to soak up some of the fat.
Combine juice of the lemon, olive oil, and salt and pepper to taste. Drizzle over pasta mixture; toss well to coat. Sprinkle with pine nuts, pancetta, and cheese.