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Penne pasta with asparagus, tomatoes and pancetta. Here's another great quick and easy weeknight dinner idea: penne pasta (smooth or ridged – rigate) tossed with asparagus, some crisp, smoky pancetta (or bacon), and juicy cherry tomatoes. Pasta is the perfect weeknight meal.
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Ingredients Fresh pasta with asparagus and pancetta:
- Make ready 500 g fresh pasta
- Make ready 150 g for chopped pancetta
- You need 5 –6 asparagus tips, washed and sliced al julienne
- You need - Small chopped onion
- Need for Pecorino cheese
- Require of Olive oil
- Require to taste Salt
Pour in your tomato puree and stir. Meanwhile, cook pancetta in large nonstick skillet over medium heat until crisp. Put the asparagus into a roasting tin, then toss with the oil and pancetta. Stir well until everything is glistening, then serve in bowls, scattered with.
Fresh pasta with asparagus and pancetta making process:
- Cook pasta according to instructions in salted water. Cook pancetta and onions in a little oil. After a min or two add the asparagus. And cook on medium heat for 4-5 minutes
- Drain pasta al dente, adding a ladle of cooking water to the sauce
- Add pasta to the pan. Mix well and serve with Pecorino cheese 😄
Meanwhile, cook pancetta in large non-stick skillet over medium heat until crisp. Add peas, white and pale green parts of onions, and garlic; saute until vegatable are just. Fresh spears of asparagus, pancetta, and cremini mushrooms are tossed in a light white sauce. Lemon rind adds a welcomed extra punch of flavor. It's also fitting to celebrate the season's produce bounty with pasta that's just as varied: tidy farfalle bow ties and fluted garganelli tubes; long, hollow.
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