Friday

Quinoa Pasta with Asparagus, Pancetta and Pine Nuts

    Here's a delicious Quinoa Pasta recipe to try this weekend!   Enjoy it!  :)
    Ingredients
    • Package of Quinoa 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
    Preparation
    • 1. Preheat oven to 400°.
    • 2. Cook pasta according to package directions; add asparagus to pan during last 3 minutes of cooking. Drain. Sprinkle pasta mixture with garlic; return to pan, and toss well.
    • 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.
    • 4. Increase oven temperature to 475°.
    • 5. Arrange pancetta on jelly-roll pan. Bake at 475° for 6 minutes or until crisp.
    • 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.
    Note: Pine nuts are particularly delicious in this dish, but walnuts would also be tasty. 
     
     

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