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.
- 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!