Nutritional Information
Calories: 385
Fat: 14.3g
Protein: 14.9g
Carbohydrates: 47.2g
Fiber: 3.6g
Cholesterol: 1.15mg
Iron: 3.6mg
Sodium: 584mg
Calcium 113mg



Servings
Makes 4 servings, serving size is about 2 cups.

Time To Cook
Total Preparation & Cooking time: Under 40 minutes complete.
Weekday Easy
Pasta With Asparagus,
Pancetta, & Pine Nuts

Delicious & Ready to Serve In Under 40 Minutes!

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

Directions
  
  1. Preheat oven to 400 degrees.
  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 degrees for 3 minutes or until golden and fragrant, stirring occasionally. Place in a small bowl.
  4. Increase oven temperature to 475 degrees.
  5. Arrange pancetta on jelly-roll pan and bake at 475 degrees 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. Serve.

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