PASTA WITH ASPARAGUS, PANCETTA, AND PINE NUTS

PASTA WITH ASPARAGUS, PANCETTA, AND PINE NUTS image

Yield 4 servings

Number Of Ingredients 10

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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

Steps:

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.