PASTA WITH ASPARAGUS, PANCETTA AND PINE NUTS

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Delicious with any kind of pasta.

WEIGHT WATCHERS = 8 POINTS PER SERVING

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  • 4

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 pancetta, diced
  • 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

Preparation

Step 1

1. Preheat oven to 400 degrees.

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 degrees for 3 minutes or until golden and fragrant, stirring occasionally. Place in a small bowl.

4. Increase oven temperature to 475 degrees.

5. Arrange pancetta on jelly-roll pan. Bake at 475 degrees 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.

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