Pasta with Asparagus, Pancetta, and Pine Nuts
asparagus, cheese, pancetta, lemon juice, pine nuts, garlic
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
Directions for Pasta with Asparagus, Pancetta, and Pine Nuts Recipe
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.
Read the full directions on MyRecipes.com
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Servings
4 servings (serving size: about 2 cups)
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