Pasta With Asparagus, Pancetta And Pine Nuts - cooking recipe

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

Preparation

Preheat oven to 400\u00b0.
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.
Arrange pine nuts in a single layer on a jelly-roll pan. Bake at 400\u00b0 for 3 minutes or until golden and fragrant, stirring occasionally. Place in a small bowl.
Increase oven temperature to 475\u00b0.
Arrange pancetta on jelly-roll pan. Bake at 475\u00b0 for 6 minutes or until crisp.
Combine lemon juice, olive oil, salt, and pepper, stirring with a whisk. Drizzle over pasta mixture; toss well.