We love the bright flavor that lemon juice and fresh asparagus bring to this recipe. Pine nuts are particularly delicious in this dish, but feel free to substitute walnuts if you have them on handReviewer cookfromsocal gave the dish 5 stars: 

"This was fantastic, lot of flavor and so easy. Next time will put in more pine nuts. Couldn't wait to have the leftovers for lunch the next day. A definite repeat."

Pasta is the perfect weeknight meal. Your family will love the comforting flavors, and you'll love that it's surprisingly low in calories.

How to Make It

Step 1

Preheat oven to 400°.

Step 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.

Step 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.

Step 4

Increase oven temperature to 475°.

Step 5

Arrange pancetta on jelly-roll pan. Bake at 475° for 6 minutes or until crisp.

Step 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.

Ingredients

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

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