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Pasta with Asparagus, Pancetta, and Pine Nuts

Pasta with Asparagus, Pancetta, and Pine Nuts
Photo: Randy Mayor; Styling: Cindy Barr
Prep time 40 mins
Yield

4 servings (serving size: about 2 cups)

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

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

Nutrition Information

  • calories 385
  • fat 14.3 g
  • satfat 3.9 g
  • monofat 5.2 g
  • polyfat 2.8 g
  • protein 14.9 g
  • carbohydrate 47.2 g
  • fiber 3.6 g
  • cholesterol 15 mg
  • iron 3.6 mg
  • sodium 584 mg
  • calcium 113 mg

How to Make It

  1. Preheat oven to 400°.

    Trimming Asparagus
  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.

Cook's Notes

Pine nuts are particularly delicious in this dish, but walnuts would also be tasty.