Community Recipe
from []

Pasta with Asparagus, Pancetta, and Pine Nuts Menu

Pasta with Asparagus, Pancetta, and Pine Nuts

Pasta is the perfect weeknight meal. Your family will love the comforting flavors, and you'll love that it's surprisingly low in calories.

Photo by: Photo: Randy Mayor; Styling: Cindy Barr

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.

Cooking Light MARCH 2010

White Bean and Thyme Crostini

Arrange 8 (1/4-inch thick) baguette slices on a baking sheet; brush with 2 teaspoons extra-virgin olive oil. Bake at 475 º or 4 minutes or until golden. Sauté 1/2 teaspoon minced garlic in 2 teaspoons extra-virgin olive oil for 30 seconds or until fragrant. Stir in 1/3 cup rinsed and drained cannellini beans, 1/8 teaspoon kosher salt, and 1/8 teaspoon black pepper; mash with fork. Add 1 tablespoon warm water and 1/2 teaspoon fresh lemon juice. Spread 1 teaspoon on each baguette slice; sprinkle evenly with 1 teaspoon fresh thyme leaves.