pasta pinenuts panceta

By bwizeman

Ingredients

• 8 ounces uncooked cavatappi pasta
• 1 pound asparagus, trimmed and cut diagonally into 1 1/2-inch pieces $
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• 1 teaspoon minced garlic $
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• 3 tablespoons pine nuts
• 2 ounces diced pancetta
• 2 tablespoons fresh lemon juice $
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• 2 teaspoons extra-virgin olive oil $
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• 1/2 teaspoon kosher salt
• 1/4 teaspoon freshly ground black pepper
• 1/4 cup (1 ounce) crumbled Parmigiano-Reggiano cheese

Details

Adapted from myrecipes.com

Preparation

Step 1

reparation

1. 1. Preheat oven to 400°.
2. 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. 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. 4. Increase oven temperature to 475°.
5. 5. Arrange pancetta on jelly-roll pan. Bake at 475° for 6 minutes or until crisp.
6. 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.

Note: Pine nuts are particularly delicious in this dish, but walnuts would also be tasty.