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Pasta with Asparagus, Pancetta, and Pine Nuts
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Brief Description
2014 Roundup State Contest
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Main Ingredient
Pasta
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Category: Pasta Salad
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Cuisine: American
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Prep Time: 10 min(s)
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Cook Time: 30 min(s)
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Recipe Type: Public
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Source:
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Tags:
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Notes:
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Posted By: texas4h
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Posted On: Jan 27, 2015
Number of Servings:
Ingredients:
- 8 ounces - Uncooked cavatappi pasta
- 1 pounds - Asparagus Trimmed and cut diagonally into 1 1/2-inch pieces
- 1 teaspoons - Garlic Minced
- 3 tablespoons - Pine nuts
- 2 ounces - Pancetta Diced
- 2 tablespoons - Fresh lemon juice
- 2 teaspoons - Extra-virgin olive oil
- 1/4 teaspoons - Black pepper Freshly ground
- 1/2 teaspoons - Kosher salt
- 1/4 cups - Parmigiano-Reggiano cheese Crumbled
Directions:
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.
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