Pasta With Asparagus, Pancetta And Pine Nuts

• 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

1. Preheat oven to 400u0b0.
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 400u0b0 for 3 minutes or until golden and fragrant, stirring occasionally. Place in a small bowl.
4. Increase oven temperature to 475u0b0.
5. Arrange pancetta on jelly-roll pan. Bake at 475u0b0 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.

cavatappi pasta, garlic, pine nuts, pancetta, lemon juice, extravirgin olive oil, kosher salt, fresh ground black pepper, cheese

Taken from www.food.com/recipe/pasta-with-asparagus-pancetta-and-pine-nuts-421846 (may not work)