Walnut and Pancetta Pansoti with Asparagus in Parmesan Broth

Walnut and Pancetta Pansoti with Asparagus in Parmesan Broth
Photo by Victoria Pearson

Ingredients

  • 2 tablespoons fresh flat-leaf parsley
  • 1 tablespoon olive oil
  • 1 large onion
  • ¼ teaspoon salt
  • 1 ½ cups asparagus tips
  • ½ cup walnuts
  • 1 3-oz piece pancetta (Italian unsmoked cured bacon; not lean)
  • + 8 more ingredients
    • 1 teaspoon extra-virgin olive oil
    • ¾ teaspoon dried marjoram
    • ¼ teaspoon black pepper
    • 1/8 teaspoon dried hot red pepper flakes
    • 2 cups water
    • 24 3 1/2-inch fresh pasta squares
    • 1 3- by 2-inch rind from a wedge of Parmigiano-Reggiano
    • grated Parmigiano-Reggiano

Cook pancetta in oil in a large heavy skillet over moderately low heat, stirring frequently, until golden and fat is rendered, 10 to 12 minutes. Add onion and marjoram and cook, stirring occasionally, until onion is well browned, 10 to 15 minutes. Remove from heat and transfer half of mixture to ...

View full recipe at Epicurious

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