I love pasta, especially the curly-cue cavatappi noodles! They are like little corkscrews and they soak up the flavors of your pasta dish. This is a really simple recipe that can quickly come together for any night of the week or you can serve it with fancy appetizers or desserts to make it for a more special occasion. In fact, my husband and I made this on New Year's Eve this year! Although higher in pp value, I think it’s a generous sized portion!
Servings: 4
Size: 1 ¾ cups pasta
Points Plus: 9pp
Level of Difficulty: Easy
Prep Time: 5 minutes
Cook Time: 20 minutes
Ingredient List:
8 oz. uncooked cvatappi pasta
1 lb. asparagus, trimmed and cut diagonally into 1 ½ inch pieces
1 tsp. minched garlic
3 Tbsp. pine nuts
2 oz. diced pancetta
2 Tbsp. fresh lemon juice
2 tsp. olive oil
½ tsp. kosher salt
¼ tsp. freshly ground black pepper
¼ cup flaked Parmesan cheese
Directions:
Cook the pasta according to the package directions; add the asparagus to the saucepan during the last 3 minutes of cooking to cook the veggies. Drain and return to the pan. Stir in the minced garlic. While the pasta water is heating up, toast the pine nuts in a small pan until golden brown. Set the toasted pine nuts aside in a small bowl. Using the same small fry pan, cook up the diced pancetta until crispy. In a small glass measuring cup, add the lemon juice, olive oil, salt and pepper and whisk until well combined. Drizzle this mixture over the pasta and toss to evenly coat. Serve in pasta bowls and sprinkle the toasted pine nuts, pancetta pieces and parmesan cheese on top.
Tip:
Instead of pan frying the pancetta you could also bake it (I think this will result in crisper pieces actually). Get out a cook sheet and bake in a 475°oven for about 5 minutes or until crisp!
XOXO Megan
No comments:
Post a Comment