Pasta with Asparagus, Pancetta, and Pine Nuts

This pasta toss comes together in a snap on busy weeknights.  If you can’t find pancetta, substitute center-cut bacon.  And if you can’t find pine nuts, try using walnuts.  Recipe serves 4.

What you’ll need:

  • 8 ounces uncooked cavatappi pasta
  • 1 pound asparagus, trimmed and cut diagonally into 1 1/2-inch pieces
  • 1 teaspoon minced garlic
  • 3 tablespoons pine nuts
  • 2 ounces diced pancetta
  • 2 tablespoons fresh lemon juice
  • 2 teaspoons olive oil
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1/4 cup crumbled Parmesan cheese

What you’ll do:

  • Preheat the oven to 400 degrees.
  • Cook pasta according to package directions, omitting the salt and fat.
  • Add the asparagus to the pasta and water during the last 3 minutes of cooking.
  • Drain.
  • Sprinkle the pasta with the garlic; return to the pan and toss well.
  • Arrange the pine nuts on a baking sheet.
  • Bake for 3 minutes or until golden and fragrant, stirring occasionally.
  • Place in a small bowl.
  • Increase the oven temperature to 475 degrees.
  • Arrange the pancetta on the same baking sheet and bake for 6 minutes or until crisp.
  • Combine the lemon juice, olive oil, salt and pepper, stirring with a whisk.
  • Drizzle over the pasta mixture; toss well to coat.
  • Sprinkle with the pine nuts, pancetta and Parmesan cheese.

Recipe and image from Cooking Light.

So what are you waiting for…Get dinner on the table!

 

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