Pasta with Asparagus, Pancetta, and Pine Nuts

Pasta with Asparagus, Pancetta, and Pine Nuts
Photo by Randy Mayor

Ingredients

  • ¼ teaspoon freshly ground black pepper
  • ¼ cup (1 ounce) crumbled Parmigiano-Reggiano cheese
  • 1 pound asparagus, trimmed and cut diagonally into 1 1/2-inch pieces
  • 1 teaspoon minced garlic
  • 3 tablespoons pine nuts
  • 2 tablespoons fresh lemon juice
  • 2 teaspoons extra-virgin olive oil
  • + 3 more ingredients
    • 2 ounces diced pancetta
    • ½ teaspoon kosher salt
    • 8 ounces uncooked cavatappi pasta

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° f...

View full recipe at My Recipes

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