Penne with Asparagus, Crispy Pancetta and Parmesan Cheese
Recipes
Asparagus is a wonderful vegetable to eat with penne pasta, especially tasty when accompanied by a bit of crispy pancetta and Parmigiano Reggiano shavings. A few quality ingredients, simple cooking techniques, and you can prepare a quick and complete dinner at home.
Ingredients
- 12 oz. jovial Whole Grain Einkorn Penne Rigate
- 1 lb. asparagus, trimmed and cut into 1/2" pieces
- 1 small onion, minced
- 2 cloves of garlic, minced
- 3 tbsp. jovial Reserve Extra Virgin Olive Oil
- 3 oz. pancetta (optional)
- Parmesan cheese, shaved
Instructions
- In a large skillet, sauté olive oil, onion, garlic and asparagus with salt to taste on medium-low heat for 10 minutes, stirring frequently.
- In a separate pan, brown the slices of pancetta until crisp, then cut into small pieces and add to the asparagus.
- Cook pasta according to package directions, adding a few spoons of cooking water to the asparagus as needed to keep moist.
- Drain pasta, add to the skillet, mixing well on medium heat with asparagus for a minute, then top with Parmesan shavings before serving.
