This recipe is one of my all time favorite weeknight pasta recipes. It is healthy, light and full of flavor. It is a Cooking Light recipe, although you would never know it, from March 2010. I have made it for several people and have had rave reviews each time. This week, I made it with Prosciutto instead of Pancetta. Both were tasty, but if you can find Pancetta I recommend it.
Pancetta, Asparagus Pasta with Pine Nuts
serving size: 4 servings
- 8 oz. of penne pasta
- 1 lb. of asparagus, trimmed into 1 1/2″ pieces
- 1 tsp. minced garlic
- 3 TBSP. pine nuts
- 2 oz. diced pancetta (this week I used Proscuitto)
- 2 TBSP. of fresh lemon juice
- 2 tsp. of olive oil
- 1/4 tsp. of pepper
- 1/4 c. of Parmesan cheese
Pre-heat oven to 400. Spread pine nuts onto cookie sheet and bake at 400 for 3 minutes, until golden. Remove and place to the side. Next, arrange pancetta on cookie sheet and bake at 475 for 6 minutes, until crispy. Remove from oven and set aside.
Cook penne pasta according to the directions. Add asparagus to the pasta water during the last 3 minutes. Drain pasta and asapargus. Mix minced garlic in with the pasta and asparagus and toss.
Combine lemon juice, olive oil, salt and pepper using a whisk to mix. Pour lemon juice mixture over the pasta with asparagus and garlic and toss well.
Sprinkle with pine nuts, pancetta and Parmesan cheese. Enjoy!