Pasta with Asparagus, Pancetta, and Pine Nuts |
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Prep Time: 40 Minutes Cook Time: 0 Minutes |
Ready In: 40 Minutes Servings: 4 |
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Pasta is the perfect weeknight meal. Your family will love the comforting flavors, and you'll love that it's surprisingly low in calories. Ingredients:
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 |
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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