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Pasta with Asparagus, Pancetta and Pine Nuts Recipe


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     Pasta with Asparagus, Pancetta and Pine Nuts

Category   Entrees - Maindishes
Sub Category   None
Servings   2-4
Preptime   45 min

8 oz uncooked cavatappi pasta
1 lb asparagus, trimmed and cut diagonally into 1 1/2 inch pieces
1 teaspoon minced garlic
3 tablespoon pine nuts
2 oz diced pancetta
2 tablespoons fresh lemon juice
2 teaspoons evoo
1/2 teaspoon salt
1/4 teaspoon pepper
1/4 cup crumbled parmigiano-reggiano

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 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 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.

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