Local Asparagus with Lemony Farfalle Pasta, Pancetta and Pine Nuts
It’s local asparagus season and we also have in some fantastic new olive oils make a nice match.
A robust olive oil is good for this dish. We bring in olive oil seasonally to ensure we have the freshest, healthiest and best-tasting olive oils available. Our crew can help guide you to the best olive oil for your dish.
Local Asparagus with Lemony Farfalle Pasta, Pancetta and Pine Nuts
It’s local asparagus season and we also have in some fantastic new olive oils make a nice match. My new favorite is the Leccino olive oil. It has a bolder, intense flavor that’s still very smooth, pairing beautifully with the pasta. Serves 4.
Ingredients
Ingredients:
- 1 pkg. 1 lb. dried Farfalle pasta
- 1 lb. fresh asparagus cut into 2 inch pieces
- 2 garlic cloves minced
- 3 Tbsp pine nuts toast them for more flavor
- 3 to 4 oz. pancetta diced
- Juice and zest from 1 lemon divided
- 1 to 2 Tbsp Sigona’s Fresh Press extra virgin olive oil (see note)
- Salt and pepper to taste
- A pinch of red pepper flakes optional
- Grated Parmigiano Reggiano cheese
Instructions
- To start, cook the pancetta one of two ways: either cook in a skillet over medium heat until brown and crisp, or bake in the oven at 475° F for 6 minutes, or until crisp.
- Cook pasta according to package directions. Use a slotted spoon or skimmer to remove the pasta, reserving water. Set drained pasta aside. Add asparagus to the boiling water and cook three minutes. Reserve 2 tablespoons of pasta cooking water then drain. Return both the asparagus and the pasta to the pot over medium low heat. Add minced garlic and reserved water, toss well.
- In a small bowl, whisk together lemon juice, olive oil, salt, pepper and red pepper flakes. Drizzle over pasta mixture; toss well to coat. Fold in pine nuts and pancetta then transfer to a serving dish. Sprinkle with cheese and lemon zest. Serve warm.
Notes
Sigona’s olive oils and balsamics are available in our markets and online at www.sigonas.com.
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