Pasta with Asparagus, Pancetta, and Pine Nuts

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

Preparation

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.

Source: Cooking Light
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