o 1 Package of Farfalle Pasta (I used a 1/2 package and it turned out great)
o 1/2 pound asparagus, trimmed and cut diagonally into 1 1/2-inch pieces
o 1 teaspoon minced garlic
o 3 tablespoons pine nuts
o 1 bundle chopped green onions (green and white parts)
o 2 ounces diced pancetta (I used diced bacon because it is much cheaper and I had it already)
o 2 tablespoons fresh lemon juice
o 2 teaspoons extra-virgin olive oil
o 1 teaspoon butter
o 1/2 teaspoon kosher salt
o 1/4 teaspoon
o 1/4 cup (1 ounce) crumbled Parmigiano-Reggiano cheese
o handful chopped fresh basil
o 1. Preheat oven to 400°.
o 2. Cook pasta according to package directions; add asparagus to pan during last 3 minutes of cooking. Drain. Sprinkle pasta mixture with garlic, green onions and butter; return to pan, and toss well.
o 3. Arrange pine nuts in a single layer on foil. Bake at 400° for 3 minutes or until golden and fragrant, stirring occasionally. Place in a small bowl.
o 5. cook pancetta (bacon bits) until crunchy
o 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, basil, and cheese.
I don't really believe in recipes... which is probably why I don't bake. I estimate all ingredients based on what I like. I don't think I measured a single ingredient and it turned out great!
While I was cooking my favorite sous-chef was busy enjoying a few blackberries. She loved the pasta, we had a fun girls night, just the two of us :)