Summer Pasta

I am really ready for Fall weather but not ready for Summer to end either! To enjoy the last few weeks of the season I made this Summer Pasta that is wonderfully light, flavorful and refreshing you’ll want to make it for the next few weeks while all the veggies are still in season! 

RECIPE

Ingredients:

• 12 ounces fusilli

• 1/2 cup asparagus, trimmed and cut diagonally into 1 1/2-inch pieces

• 1/4 cup cherry tomatoes, quartered

• 2 garlic cloves, minced 

• 3 tablespoons pine nuts, toasted

• 4 ounces diced pancetta

• 3 tablespoons fresh lemon juice

• 1 teaspoon lemon zest

• 2 tablespoons extra-virgin olive oil

• 1/2 cup Parmigiano-Reggiano, grated

• Salt and Pepper to taste

Instructions:

• Bring a large pot of salted water to a boil. Cook pasta according to package directions; add asparagus to pan during last 3 minutes of cooking. Reserve 1 cup pasta water. Drain. Sprinkle pasta mixture with garlic; return to pan, and toss well.

• Heat a small pan over medium heat. Add pancetta and cook until crisp. Transfer to a towel-lined plate and set aside. Wipe out the pan and then add the pine nuts. Cook until golden brown. Transfer to a heatproof bowl to stop the cooking. Set aside. 

• Combine lemon juice, lemon zest, olive oil, salt, and pepper, stirring with a whisk. Drizzle over pasta mixture; toss well to coat. If the mixture seems dry, add pasta water 1/4 cup at a time. Top with pine nuts, pancetta, and cheese and toss to combine.