Pasta With Asparagus, Pancetta and Pine Nuts

Submitted by Lakerdog2

"From Cooking Light"

 

• Ready In: 25mins
• Ingredients: 10
• Yields: 8 cups
• Serves: 4

ingredients

• 8 ounces uncooked cavatappi pasta
• 1 lb 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 fresh ground black pepper
• 1⁄4 cup 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.