Pasta with Asparagus, Pancetta and Pine Nuts

Ingredients:

• 8 oz uncooked 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 diced pancetta
• 2 Tbsp fresh lemon juice
• 2 tsp extra-virgin olive oil
• 1/2 tsp kosher salt
• 1/4 tsp freshly ground black pepper
• 1/4 C (1 oz) crumbled Parmigiano-Reggiano cheese

Directions:

• Preheat oven to 400°.

• 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.

• 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.

• Increase oven temperature to 475°.

• Arrange pancetta on jelly-roll pan. Bake at 475° for 6 minutes or until crisp.

• 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.

Author: Cookinglight.com
Nutritional Facts:

• Calories - 385
  
• Serving Size - 2 C
  

Rating:
Comments:

• Serve with White Bean and Thyme Crostini
  
• Look for brightly-colored asparagus with tightly packed tips.