Pasta with Asparagus, Pancetta and Pine Nuts

By molpel

Ingredients

• 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 extra-virgin olive oil
• 1/2 teaspoon kosher salt
• 1/4 teaspoon freshly ground black pepper
• 1/4 cup (1 ounce) crumbled Parmigiano-Reggiano cheese

Details

Servings 4

Preparation

Step 1

1. Preheat oven to 400°.

2. Cook pasta according to package directions, omitting salt and fat; add asparagus to pan during last 3 minutes of cooking. Drain. Sprinkle pasta mixture with garlic; return to pan, and toss well.

3. Arrange pine nuts in a single layer on a jelly-roll pan. Bake at 400° for 3 minutes or until golden and fragrant, stirring occasionally. Place in a small bowl.

4. Increase oven temperature to 475°.

5. Arrange pancetta on jelly-roll pan. Bake at 475° for 6 minutes or until crisp.

6. Combine lemon juice, olive oil, salt, and pepper, stirring with a whisk. Drizzle over pasta mixture; toss well to coat. Sprinkle with pine nuts, pancetta, and cheese.