Pasta with Asparagus, Pancetta, and Pine Nuts Tell a Friend

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Only quantities of ingredients are changed; recipe Directions below will not reflect those changes.


  • 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.

    Brief Description

    2014 Roundup State Contest

    Main Ingredient:


    Category:  Pasta Salad

    Cuisine:  American

    Prep Time: 10 min
    Cook Time: 30 min

    Posted By:


    Posted On:

    January 27, 2015

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