The following recipe is from the March 2010 edition of Cooking Light. Cooking Light is one of the magazines I always recommend for anyone who loves to cook. It’s one of a handful that I buy each month. In addition to wonderfully healthy and healthily wonderful recipes, the magazine always includes cooking tips, cooking advice, tutorials, fascinating facts about various foods, health and fitness articles and exercises… basically everything that’ll keep you feeling great, looking great, and cooking like a ninja.
Pasta with Asparagus, Pancetta, and Pine Nuts
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
- 1. Preheat oven to 400°.
- 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° for 3 minutes or until golden and fragrant, stirring occasionally. Place in a small bowl.
- 4. Increase oven temperature to 475°.
- 5. Arrange pancetta on jelly-roll pan. Bake at 475° 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.
- Arrange 8 (1/4 inch thick) baguette slices on a baking sheet; brush with 2 teaspoons extra-virgin olive oil.
- Bake at 475 degrees for 4 minutes or until golden.
- Suate’ 1/2 teaspoon minced garlic in 2 teaspoons extra-virgin olive oil for 30 seconds or until fragrant.
- Stir in 1/3 cup rinsed and drained cannellini beans, 1/8 teaspoon kosher salt, and 1/8 teaspoon black pepper. Mash with fork.
- Add 1 tablespoon warm water and 1/2 teaspoon fresh lemon juice.
- Spread 1 teaspoon on each baguette slice; sprinkle evenly with 1 teaspoon fresh thyme leaves.
Photo and Recipes Credit: Cooking Light