Pasta with Asparagus, Pancetta, and Pine Nuts

from Cooking Light.

8 oz uncooked cavatappi pasta
1 pound asparagus, trimmed and cut diagonally into 1 1/2 inch pieces
1 t minced garlic
3 T pine nuts
2 oz diced pancetta
2 T fresh lemon juice
2 t EVOO
1/2 t kosher salt
1/4 t fresh ground black pepper
1/4 cup crumbled Parmigiano-Reggiano cheese

1. Preheat oven to 400.
2. Cook pasta by package directions. Add asparagus ot pan during last 3 min 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 min or until golden and fragrant, stirring occasionally. Set aside.
4. Increase oven temp to 475.
5. Arrange pancetta on jelly-roll pan. Bake at 475 for 6 min or until crisp.
6. Combine lemon juice, EVOO, salt, and pepper, stirring with a whisk. Drizzle over pasta mixtrue; toss well to coat. Sprinkle with pine nuts, pancetta, and cheese.

Serve with white bean and thyme crostini (see separate post).

Yield: 4 servings