Monday, April 5, 2010

pasta with asparagus, pancetta, and pine nuts

cavatappi pasta
1 lb. asparagus, trimmed and cut diagonally into 1 1/2-inch pieces
1 tsp. minced garlic
3 tbsp. pine nuts
2 oz. pancetta, diced
2 tbsp. fresh lemon juice
2 tsp. olive oil
1/2 tsp. salt
1/4 tsp. black pepper
1/4 cup crumbled Parmigiano-Reggiano cheese

1. Preheat oven to 400 degrees F.
2. Cook pasta; add asparagus to pan during last 3 minutes of cooking. Drain and return to pan. Sprinkle pasta with garlic, toss well.
3. Bake pine nuts for 3 minutes or until golden brown at 400 degrees on half sheet. Place in small bowl.
4. Increase oven temperature to 450.
5. Bake pancetta on half sheet for 6 minutes or until crisp.
6. Combine lemon juice, olive oil, salt, and pepper, stirring with a whisk. Drizzle over pasta; mix well. Sprinkle pine nuts, pancetta, and cheese.

*From Cooking Light

No comments:

Post a Comment