Pasta With Asparagus Pancetta And Pine Nuts Recipes

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PASTA WITH ASPARAGUS AND PROSCIUTTO



Pasta with Asparagus and Prosciutto image

Provided by Food Network Kitchen

Time 25m

Yield 4 servings

Number Of Ingredients 11

Kosher salt
1/2 cup diced prosciutto (about 3 1/2 ounces)
1 clove garlic, chopped
2 teaspoons chopped fresh thyme
1/2 cup dry white wine
Freshly ground pepper
1 cup heavy cream
Pinch of freshly grated nutmeg (optional)
12 ounces fettuccine
1 1/2 pounds asparagus, tough ends trimmed, cut into 1/2-inch pieces
1/4 cup grated parmesan cheese, plus more for topping

Steps:

  • Bring a large pot of salted water to a boil. Cook the prosciutto in a large skillet over medium-high heat until it renders some fat and begins to brown, about 2 minutes. Add the garlic and thyme and cook until the garlic just begins to soften, about 30 seconds. Remove the skillet from the heat and add the wine. Return to the heat and cook until the wine evaporates slightly, about 2 more minutes. Add 1/4 teaspoon salt and pepper to taste. Add the cream and nutmeg and cook, stirring occasionally, until the sauce thickens slightly, about 3 more minutes.
  • Meanwhile, add the pasta to the boiling water and cook as the label directs, adding the asparagus during the last minute of cooking. Reserve 1/2 cup cooking water, then drain the pasta and asparagus.
  • Add the cheese to the cream sauce and stir to combine. Add the pasta and asparagus and toss to coat, adding some of the reserved cooking water to loosen, if needed. Season with salt and pepper. Divide among bowls and top with more cheese.

PASTA WITH BACON, CHEESE, LEMON AND PINE NUTS



Pasta With Bacon, Cheese, Lemon and Pine Nuts image

For home cooks, the most useful recipe is the one that lets you feed many tastes with a single dish. This one starts out small -- pasta with butter and cheese -- but can be expanded with pine nuts, lemon zest, brown butter, bacon and herbs into something satisfying. This kind of "modular" meal, which everyone at the table can add to or subtract from, is a great family dinner solution. You prepare one tasty base element, like warm tortillas or pasta or salad greens. After that, it's about piling on -- or politely passing on -- all the garnishes at the table.

Provided by Julia Moskin

Categories     dinner, easy, quick, weeknight, pastas, main course

Time 30m

Yield 4 to 8 servings

Number Of Ingredients 9

8 ounces thickly sliced bacon, cut across into pieces about 3/4-inch wide
1 to 1 1/2 cups freshly grated Parmesan, in a small serving bowl
About 1/3 cup chopped parsley, scallions or mint, in a small serving bowl
Hot red pepper flakes, in a small serving bowl
1 large lemon
1 1/2 to 2 pounds pasta
4 to 8 tablespoons unsalted butter (1/2 to 1 stick)
1/3 cup pine nuts
Coarse salt, such as Maldon

Steps:

  • Put a large pot of salted water on to boil. Put the cheese, herbs and red pepper flakes on the table. Zest the lemon and put the zest on the table in a small serving bowl. Cut the lemon in half.
  • Put bacon in a medium-size heavy pot and turn the heat on low. Cook, turning occasionally, until fat has rendered and bacon is chewy-crisp, about 10 minutes. Lift out bacon pieces and drain on a plate lined with paper towels. Keep warm on top of the stove.
  • When the water boils, add pasta, stir well and cover. When the water comes back to the boil, uncover and stir again.
  • Put 4 tablespoons butter in a small saucepan and melt it over medium-low heat. When it foams, throw in the pine nuts and cook, shaking the pan, until they turn brown and toasty. Turn off heat and squeeze the lemon into the pan, cupping your hand underneath to catch any pits. Stir and set aside. Transfer bacon to a serving bowl and place on the table.
  • As soon as the pasta is tender (it will cook a bit more later on), drain it, reserving a cup of the cooking water. Immediately return the pasta to the pan over low heat. Toss in a chunk of butter. Add a splash of cooking water and a pinch of salt, stir well, cover and let rest 1 minute. Taste and adjust the seasonings until the pasta is completely cooked and tasty (but plain).
  • For those who like plain pasta or pasta with just butter and cheese, set aside a good amount in serving bowls. For others, pour the pine nuts and butter into the pasta remaining in the pot, add another splash of cooking water, and toss to combine. Serve from the pot or in a serving bowl, passing the various toppings.

Nutrition Facts : @context http, Calories 937, UnsaturatedFat 20 grams, Carbohydrate 111 grams, Fat 40 grams, Fiber 8 grams, Protein 33 grams, SaturatedFat 17 grams, Sodium 597 milligrams, Sugar 10 grams, TransFat 1 gram

PASTA WITH ASPARAGUS, PANCETTA AND PINE NUTS



Pasta With Asparagus, Pancetta and Pine Nuts image

Make and share this Pasta With Asparagus, Pancetta and Pine Nuts recipe from Food.com.

Provided by Lakerdog2

Categories     Pork

Time 25m

Yield 8 cups, 4 serving(s)

Number Of Ingredients 10

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

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.

Nutrition Facts : Calories 322.9, Fat 9.1, SaturatedFat 1.7, Cholesterol 3.6, Sodium 322, Carbohydrate 49.2, Fiber 4.4, Sugar 2.9, Protein 13

ROASTED ASPARAGUS WITH PROSCIUTTO, PINE NUTS AND SHAVED PARMESAN



Roasted Asparagus with Prosciutto, Pine Nuts and Shaved Parmesan image

Provided by Marcela Valladolid

Categories     side-dish

Time 30m

Yield 6 servings

Number Of Ingredients 6

24 medium-thick asparagus spears (about 2 pounds), trimmed and peeled
5 slices prosciutto, cut into 1/4-inch strips
1/2 cup shaved Parmesan
1/4 cup pine nuts
2 tablespoons extra-virgin olive oil
Kosher salt and freshly ground black pepper

Steps:

  • Preheat the oven to 350 degrees F.
  • Place the asparagus, prosciutto, Parmesan and pine nuts in a large baking dish or on a baking sheet. Drizzle with the olive oil and season with salt and pepper (light on the salt, as prosciutto and Parm are salty). Toss together all the ingredients to evenly incorporate.
  • Bake until the prosciutto and cheese are crisp, about 12 minutes.

ASPARAGUS RAVIOLI WITH PANCETTA AND PINE NUTS



Asparagus Ravioli with Pancetta and Pine Nuts image

Ravioli tossed with asparagus, Parmesan cheese, pine nuts and pancetta creates a delicious meal. The lemon juice and olive oil drizzle provide a light, fresh taste.

Number Of Ingredients 10

1 package BUITONI Refrigerated Three Cheese Asparagus Ravioli (18 oz.)
2 cups 2-inch asparagus tip pieces
2 to 4 ounces diced pancetta (about 1/2 to 1 cup)
4 cloves garlic, finely chopped
1/2 cup fresh lemon juice
1/4 cup good quality extra-virgin olive oil
1/2 teaspoon kosher salt
1/2 teaspoon ground black pepper
1/4 cup BUITONI Refrigerated Freshly Shredded Parmesan Cheese (5 oz.)
1/3 cup toasted pine nuts

Steps:

  • PREPARE pasta according to package directions, adding asparagus during last 3 minutes of cooking time. Drain and place in large serving bowl.
  • HEAT large skillet over medium-high heat; add pancetta. Cook, stirring occasionally, for 3 to 5 minutes or until crisp. Add garlic; cook for 30 seconds or until fragrant. Add to pasta.
  • COMBINE lemon juice, olive oil, salt and pepper in small bowl; drizzle over pasta. Toss to coat. Sprinkle with cheese and pine nuts.

CREAMY FETTUCCINE WITH ASPARAGUS



Creamy Fettuccine with Asparagus image

Toasted pine nuts add crunch to this combo of fettuccine and asparagus.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Pasta and Grains

Time 30m

Number Of Ingredients 7

1/4 cup pine nuts
3/4 pound fettuccine (or other thick-stranded pasta)
2 bunches asparagus, trimmed, halved lengthwise, and cut crosswise into thirds
4 ounces creamy goat cheese log, broken into pieces
2 tablespoons grainy mustard
2 tablespoons snipped fresh dill leaves
Coarse salt and ground pepper

Steps:

  • In a small skillet over medium heat, toast pine nuts, stirring often, until golden, 2 to 3 minutes.
  • In a large pot of boiling salted water, cook fettuccine until al dente, according to package instructions, adding asparagus during last 5 minutes of cooking. Reserve 1 cup of pasta water; drain.
  • Return pasta, asparagus, and reserved pasta water to the pot. Toss with goat cheese, mustard, dill, and toasted pine nuts. Season with coarse salt and ground pepper.

Nutrition Facts : Calories 496 g, Fat 13 g, Fiber 7 g, Protein 25 g

PASTA WITH ASPARAGUS, PANCETTA, AND PINE NUTS



PASTA WITH ASPARAGUS, PANCETTA, AND PINE NUTS image

Yield 4 servings

Number Of Ingredients 10

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

Steps:

  • 1. 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 degrees for 3 minutes or until golden and fragrant, stirring occasionally. Place in a small bowl. 4. Increase oven temperature to 475 degrees. 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.

ZITI WITH FRESH ASPARAGUS AND TOASTED PINE NUTS



Ziti With Fresh Asparagus and Toasted Pine Nuts image

This is a filling one-dish pasta meal that boasts the flavors of Parmesan cheese, fresh asparagus, toasted pine nuts, and creamy ricotta cheese.

Provided by Feast Your Eyes

Categories     One Dish Meal

Time 45m

Yield 6 serving(s)

Number Of Ingredients 18

1 green bell pepper
1 yellow sweet pepper
1 sweet red pepper
kosher salt
1 lb fresh asparagus
olive oil
3 -4 garlic cloves, minced
1 tablespoon onion powder
1 teaspoon dried basil (rub between fingers to waken flavor)
1 tablespoon fresh lemon juice
1 cup ricotta cheese
1/2 cup plain yogurt
1/4 cup sour cream
1/4 cup fresh flat-leaf Italian parsley, roughly chopped
8 ounces ziti pasta, uncooked
1/2 cup parmesan cheese, freshly grated
3 tablespoons pine nuts, toasted
fresh ground black pepper, to taste

Steps:

  • Cut peppers in half, and remove the seeds and membrane.
  • Place prepared peppers, skin-side up, on an ungreased baking sheet. Broil 5 inches from the heating element for 15 to 20 minutes (until peppers blister and turn dark).
  • Transfer roasted peppers to a bowl of ice water for 5 minutes.
  • Peel off the skins from the peppers; cut into julienne strips, lightly salt and set aside.
  • Snap off the tough ends of the asparagus; cut into 1-inch pieces.
  • Steam the asparagus for 2 to 3 minutes, or until crisp-tender. Lightly salt and set aside.
  • Coat a large heavy-bottomed skillet with olive oil; place over medium-high heat until hot. Add the peppers, garlic, onion powder and basil; saute for 2 minutes. Add the asparagus and saute for 1 minute; stir in the lemon juice.
  • Remove vegetables from heat, and set aside.
  • Cook the ziti according to the package directions. Meanwhile, in an electric blender or food processor, add the ricotta cheese, yogurt and sour cream; blend until smooth. Stir in the parsley.
  • Add the ricotta mixture to the peppers and asparagus. Gently toss to combine.
  • Transfer the cooked pasta to a large serving bowl; add the ricotta/peppers. Toss well to combine. Sprinkle with Parmesan cheese, pine nuts and black pepper.

Nutrition Facts : Calories 351.8, Fat 14.2, SaturatedFat 6.9, Cholesterol 35.1, Sodium 186.4, Carbohydrate 41, Fiber 4.4, Sugar 5.3, Protein 17.1

PANCETTA AND ASPARAGUS PASTA



Pancetta and Asparagus Pasta image

Make and share this Pancetta and Asparagus Pasta recipe from Food.com.

Provided by Laka

Categories     European

Time 30m

Yield 4 serving(s)

Number Of Ingredients 5

250 g pasta, of your choice
250 g pancetta, cut into small sticks
500 g fresh asparagus, ends trimmed and cut into 2-inch pieces
20 ml dry white wine
1/2 cup grated parmesan cheese

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.

Nutrition Facts : Calories 317.3, Fat 4.8, SaturatedFat 2.4, Cholesterol 11, Sodium 212.6, Carbohydrate 52.4, Fiber 4.5, Sugar 3.5, Protein 16

ROASTED ASPARAGUS WITH PINE NUTS



Roasted Asparagus With Pine Nuts image

Make and share this Roasted Asparagus With Pine Nuts recipe from Food.com.

Provided by Charlotte J

Categories     Vegetable

Time 35m

Yield 4 serving(s)

Number Of Ingredients 7

2 tablespoons pine nuts
1 1/2 lbs asparagus
1 shallot, thinly sliced
2 teaspoons extra virgin olive oil
1/4 teaspoon salt, divided
fresh ground pepper, to taste
1/4 cup balsamic vinegar

Steps:

  • Preheat oven to 350 degrees.
  • Spread pine nuts in a small baking pan and toast in the oven until golden and fragrant, 7 to 10 minutes.
  • Transfer to a small bowl to cool.
  • Increase oven temperature to 450 degrees.
  • Snap off the tough ends of asparagus.
  • Toss the asparagus with shallot, oil, 1/8 teaspoon salt and pepper.
  • Spread in a single layer on a large baking sheet with sides.
  • Roast, turning twice, until the asparagus is tender and browned, 10 to 15 minutes.
  • Meanwhile, bring vinegar and the remaining 1/8 teaspoon salt to a simmer in a small skillet over medium-high heat.
  • Reduce heat to medium-low and simmer, swirling the pan occasionally, until slightly syrupy and reduced to 1 tablespoon, about 5 minutes.
  • To serve, toss the asparagus with the reduced vinegar and sprinkle with the pine nuts.

Nutrition Facts : Calories 103.4, Fat 5.5, SaturatedFat 0.6, Sodium 173.6, Carbohydrate 11.1, Fiber 3.6, Sugar 4.8, Protein 4.9

ASPARAGUS WITH PINE NUTS



Asparagus With Pine Nuts image

Make and share this Asparagus With Pine Nuts recipe from Food.com.

Provided by Gallopin Gael

Categories     Vegetable

Time 20m

Yield 4 serving(s)

Number Of Ingredients 6

1 1/2 lbs asparagus
2 tablespoons olive oil
lemon juice
salt and pepper
1/4 cup pine nuts
2 teaspoons parmesan cheese (Grated)

Steps:

  • Prepare asparagus by snapping off tough ends and rinsing under cool water. Steam until bright green and still slightly crisp, about 5 minutes.
  • Toss in olive oil and sprinkle with lemon, salt, and pepper to taste. Garnish with pinenuts and Parmesan cheese.

DOUBLE-TOMATO PASTA SALAD



Double-Tomato Pasta Salad image

For full-spectrum tomato flavor, this pasta salad pairs fresh tomatoes with sun-dried tomatoes. The sun-dried tomato oil and the water that's released from salted tomatoes serve as a built-in dressing. Nuts and herbs add crunch and freshness, but you should feel free to add more embellishments right before serving, like mozzarella or shaved Parmesan, white beans or chickpeas, sardines or another tinned fish, or briny condiments like capers or olives.

Provided by Ali Slagle

Categories     dinner, easy, lunch, weeknight, pastas, salads and dressings, main course

Time 35m

Yield 4 to 6 servings

Number Of Ingredients 10

1 (7- to 8-ounce) jar sun-dried tomatoes packed in oil
1 1/2 cups raw pine nuts, walnuts, hazelnuts or almonds, coarsely chopped
1/4 cup extra-virgin olive oil
2 garlic cloves, finely grated
Kosher salt (such as Diamond Crystal)
Freshly ground black pepper
1 pound long or twirly noodles, like linguine or fusilli
2 pounds ripe tomatoes
Lemon juice or red wine vinegar, to taste
2 cups torn basil, mint, dill or arugula leaves, or a combination

Steps:

  • Holding back the sun-dried tomatoes with your fingers, drain the oil from the jar into a large pot. Coarsely chop the sun-dried tomatoes and add them to the pot, along with the nuts and olive oil. Set over medium-low and cook, stirring often, until the nuts are toasted, 5 to 6 minutes. Scrape into a large bowl (reserve the pot), then stir in the garlic and 1/2 teaspoon each salt and pepper.
  • Fill the reserved pot with water (no need to wash) and bring to a boil. Season water with salt, add the pasta and cook until just past al dente. (The pasta will not cook further in the sauce.) Drain the pasta.
  • While the water is coming to a boil, coarsely chop the ripe tomatoes. Add to the sun-dried tomato mixture, season with 1 teaspoon salt and stir to combine. (Tomato mixture can be made up to 2 hours ahead.)
  • Add the drained pasta to the tomato mixture and stir to combine. Let sit until room temperature, about 15 minutes or up to 2 hours. Pasta salad will keep up to 3 days if refrigerated.
  • When ready to eat, taste the pasta salad. If flavors are muted, add salt and lemon juice or red wine vinegar. If it's too sweet, add black pepper and lemon juice or red wine vinegar. Stir in the greens and eat.

PAPPARDELLE WITH PANCETTA, BROCCOLI RABE, AND PINE NUTS



Pappardelle with Pancetta, Broccoli Rabe, and Pine Nuts image

Salty pancetta, luxurious pine nuts, and the bitter flavor of broccoli rabe come together in this simple pasta dish.

Provided by Kristine Kidd

Categories     Leafy Green     Nut     Pasta     Pork     Sauté     Quick & Easy     High Fiber     Bacon     Spring     Broccoli Rabe     Bon Appétit

Yield Makes 4 servings

Number Of Ingredients 11

4 tablespoons extra-virgin olive oil, divided
3 garlic cloves, peeled, flattened
1 medium onion, chopped
3 ounces thinly sliced pancetta, chopped
1 teaspoon fennel seeds, crushed
1/4 teaspoon dried crushed red pepper
1 large bunch broccoli rabe (also called rapini; generous 1 pound), stems sliced 1/2 inch thick, tops cut into 2-inch pieces
1 cup water
1 8.8-ounce package dried pappardelle pasta
1 cup freshly grated Pecorino Romano cheese, plus additional for serving
1/2 cup pine nuts, toasted

Steps:

  • Heat 2 tablespoons oil in heavy large skillet over medium-high heat. Add garlic and cook until golden brown, stirring frequently, about 3 minutes. Discard garlic. Add onion, pancetta, and fennel seeds to skillet; sauté until onion is tender and pancetta begins to brown, about 8 minutes. Add dried crushed red pepper, then broccoli rabe stems and cook 4 minutes to soften slightly, stirring occasionally. Stir in broccoli rabe tops, sprinkle with salt, and add 1 cup water. Cover and cook until stems and tops are tender, about 5 minutes. Season to taste with salt and pepper.
  • Meanwhile, cook pasta in large pot of boiling salted water until just tender but still firm to bite. Drain pasta, reserving 1 cup cooking liquid.
  • Add pasta to skillet with broccoli rabe and stir over low heat to combine, adding reserved cooking liquid by tablespoonfuls to moisten if necessary. Stir in remaining 2 tablespoons oil and 1 cup cheese. Season to taste with salt and generous amount of pepper. Transfer to shallow bowl. Sprinkle with pine nuts and serve, passing additional cheese separately.

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Cook the pasta according to package directions, omitting salt and fat. Drain; place in a large bowl. Advertisement. Step 2. While pasta cooks, heat oil in a large nonstick skillet over medium heat. Add garlic and pepper; cook 2 minutes, stirring constantly. Add asparagus, chicken broth, and lemon juice; reduce heat to medium.
From myrecipes.com


SPRING DISHES: PASTA WITH ASPARAGUS, PANCETTA AND PINE NUTS
Yield: 4 servingsIngredients3 tablespoons pine nuts, toasted4 ounces pancetta, cut into lardons8 ounces penne pasta1 pound asparagus, trimmed and cut diagonally into one-and-a-half-inch pieces3 ...
From turnto10.com


SIMMERED IN TRADITION: PASTA WITH ASPARAGUS AND PANCETTA
Set aside. Use the reserved water from the asparagus to cook the pasta. Bring to a boil, and cook the pasta according to the package directions. As the pasta cooks, add the olive oil to a large skillet over medium heat. Add the onions and cook for two minutes, then add the pancetta and cook for a minute.
From azgrabaplate.com


ROASTED ASPARAGUS WITH PINE NUTS PARMESAN AND BALSAMIC GLAZE
2017-05-10 Instructions. Preheat oven to 425 degrees. Break off the woody ends of the asparagus and place in a large bowl. Toss the asparagus with the olive oil to coat. Spread the asparagus on a baking sheet in a single layer. Sprinkle with salt and pepper. Roast in …
From thesuburbansoapbox.com


LINGUINE WITH ASPARAGUS AND PINE NUTS RECIPE | REAL SIMPLE
Directions. Cook the pasta according to the package directions; drain the pasta and return it to the pot. Meanwhile, heat the oil in a medium skillet over medium heat. Add the pine nuts and garlic and cook, stirring frequently, until golden, 1 to 2 minutes. Add the asparagus and cook, tossing occasionally, until just tender, 2 to 3 minutes.
From realsimple.com


HOW TO COOK PASTA & ASPARAGUS, PANCETTA, & PINE NUTS …
How to Cook 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. Get the Recipe: Pasta with Asparagus, Pancetta, and Pine Nuts.
From myrecipes.com


CREAMY BOWTIE ASPARAGUS PASTA - FAVORITE FAMILY RECIPES
2020-02-26 Add Parmesan Cheese and bouillon cube (s). When the bouillon cube is dissolved, slowly stir in heavy cream and salt & pepper. Add cooked pasta to cream sauce and toss until pasta is well covered. Add blanched asparagus. Sprinkle with crumbled bacon, toasted pinenuts, parsley & Parmesan cheese and toss together.
From favfamilyrecipes.com


PENNE WITH ASPARAGUS AND ARTICHOKES RECIPE - ANN CHANTAL …
Directions. Step 1. Preheat the oven to 350°. Spread the pine nuts in a pie plate and bake for about 6 minutes, or until lightly toasted. Transfer to a plate. Increase the oven temperature to 450 ...
From foodandwine.com


ASPARAGUS AND LEMON SPAGHETTI WITH ROCKET AND PINE NUTS
Cook the spaghetti in boiling water, according to the pack instructions. Meanwhile, place the asparagus in a steamer over the spaghetti for the last 4-5 minutes of cooking time, and steam until just tender. Place the crème fraîche in a small pan and add the garlic and lemon zest. Simmer gently for ...
From waitrose.com


CREAMY PASTA WITH ASPARAGUS AND MUSHROOMS - THEKITTCHEN
2019-05-06 As this Creamy Pasta with Asparagus and Mushrooms sits, it does soak up the sauce. If you plan on saving some for later, save some of the pasta water. It is best to add about 1/4 cup of the pasta water and a tablespoon or two of mascarpone to a skillet, and once that is warm add the leftover pasta. This will reheat the pasta and prevent it from ...
From thekittchen.com


SPRING PEA AND ASPARAGUS PASTA - COOKIE AND KATE
2013-04-12 Scale 1x 2x 3x Ingredients. 1 pound (16 ounces) whole grain pasta (conchiglie, orecchiette, shells, fusilli or linguine will work); 4 tablespoons olive oil, plus more for garnish; 5 shallots, quartered lengthwise and sliced very thin crosswise; 1 pound pencil-thin asparagus, woody ends snapped off, and cut in ½-inch slices on the bias; 2 garlic cloves, minced; 2 cups shelled fresh or …
From cookieandkate.com


RECIPE: TRUFFLE & PANCETTA PASTA WITH ASPARAGUS & SPINACH - BLUE …
In the pan of reserved fond, heat a drizzle of olive oil on medium-high until hot. Add the asparagus pieces and sliced shallot; season with salt and pepper. Cook, stirring occasionally, 2 to 3 minutes, or until lightly browned. Add the spinach. Cook, stirring frequently, 1 to 2 minutes, or until wilted. Add the verjus.
From blueapron.com


ASPARAGUS, PEA & PANCETTA PASTA RECIPE | WAITROSE & PARTNERS
230g pack Waitrose British Asparagus, ends trimmed. 100g garden peas (fresh or frozen) 1 tsp olive oil. 1 echalion shallot, finely chopped. 50g beechwood smoked diced pancetta. 150ml white wine. 1 tbsp single cream. ½ unwaxed lemon, zest, plus a squeeze of juice. 10g Parmigiano Reggiano, finely grated, plus extra to serve.
From waitrose.com


PASTA WITH ASPARAGUS, PANCETTA AND PINE NUTS RECIPE | EAT YOUR BOOKS
Save this Pasta with asparagus, pancetta and pine nuts recipe and more from Cooking Light Magazine, March 2010 to your own online collection at EatYourBooks.com Toggle navigation EYB
From eatyourbooks.com


FARFALLE WITH PANCETTA, PINE NUTS, AND SAGE RECIPE - THE …
2014-01-31 Set aside. Meanwhile, heat the olive oil in a skillet over medium high heat, then add the pancetta and cook for about 4 minutes. Add the onion and garlic and cook another 3 minutes until softened. Add the pine nuts and 1 tablespoon of the sage to the pan and cook for another minute to warm the ingredients. Turn off the heat.
From thewanderlustkitchen.com


PASTA WITH CREAMY ASPARAGUS AND PINE NUTS - 9KITCHEN
Cook bacon in frying pan or microwave oven until crisp. Toast pine nuts on oven tray at 180deg;C or in microwave oven. Gradually add pasta to large saucepan of rapidly boiling water, boil for about 10 minutes, uncovered, or until just tender; drain. Stir pasta quickly but gently into hot sauce with bacon, pine nuts and remaining asparagus.
From kitchen.nine.com.au


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