Lemony Purple Asparagus Pancetta Pasta Recipes

LEMONY PURPLE ASPARAGUS PANCETTA PASTA

Steps:

• Preparation: Preheat the oven to 400 degrees. Line a baking sheet with parchment. Set a pot of water for the pasta to boil on the stove top (cook the pasta as soon as the water is ready; drain, rinse if called for and place in a serving bowl with a drizzle of olive oil and tossed to prohibit the pasta from sticking together).
• Brush the prepared asparagus with 1 tablespoon of olive oil. Place on the prepared baking sheet and lightly salt and pepper. Place in the heated oven for 10- 15 minutes; check for doneness (should be lightly roasted, tender to bite but not overly soft). Remove and set aside to cool.
• In a large skillet over medium high heat, add pine nuts. Stir constantly until they begin to release oil and brown (about 2-3 minutes). Remove from skillet and set aside.
• Cut asparagus into 1 inch slices, sliced on the diagonal, and set aside.
• In the large skillet add 2 teaspoons olive oil, heat over medium-high heat. Add diced pickled lemon and shallot. Sauté, stirring constantly for 2 minutes.
• Add the pancetta strips; stir mixture constantly for 1 ½ minutes as pancetta begins to shrink and brown.
• Add the asparagus, and fresh lemon juice. Gently toss/stir until mixture is combined and lemon juice is absorbed (about 1-2 minutes).
• Add skillet mixture to freshly prepared pasta; toss gently to combine. Plate and garnish with roasted pine nuts and lemon thyme sprigs!

PASTA WITH ASPARAGUS, PANCETTA AND PINE NUTS

Steps:

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

PANCETTA AND ASPARAGUS PASTA

Steps:

• Sauté pancetta in a large pan over medium-high heat, stirring occasionally, until crispy. Remove pancetta with a slotted spoon and set aside.
• Add asparagus to the pan and sauté in the pancetta grease for about 5-6 minutes, stirring occasionally, until almost cooked.
• Slowly add the white wine to deglaze the pan. Continue cooking for 5 minutes or until the wine has reduced by about half.
• Cook the pasta in a large pot according to package instructions. Drain, but reserve ¼ cup of the pasta water for later (if needed).
• Add the pasta, pancetta and ¼ cup Parmesan cheese to the sauté pan with asparagus, and toss until combined. Sprinkle pasta with the remaining Parmesan cheese and serve immediately.