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With our strong sense of Italian traditions and our love of simple, delicious food, Italpasta is proud to offer you a wide range of imported products that complement our delicious signature label pasta.


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    Asparagus and Pancetta Gluten Free Pasta with Hazelnuts

    Preparation Time: 15 mins.
    Cooking Time: 10 mins.
    Servings: 6
    • 15 mins.
    • 10 mins.
    • 6 servings

    This gluten-free, dairy-free pasta is light and lemony – perfect for a spring day.

    Ingredients

    1 pkg (340 g) Italpasta Gluten Free Elbows
    2 tbsp (30 mL) Italpasta Extra Virgin Olive Oil
    1 lb (500 g) asparagus, trimmed and cut into 1-inch (2 cm) pieces
    1/2 cup (125 mL) diced pancetta
    1 onion, chopped
    2 cloves garlic, minced
    2 tbsp (30 mL) lemon juice
    1/2 tsp (2 mL) pepper
    1/4 cup (60 mL) coarsely chopped toasted hazelnuts
    2 tbsp (30 mL) chopped fresh parsley

    Steps

    1. Heat olive oil in large skillet set over medium heat; sauté asparagus, pancetta, onion and garlic for 5 to 7 minutes or until vegetables are tender.
    2. Meanwhile, in pot of boiling salted water, cook pasta according to package directions; drain, reserving 3/4 cup (175 mL) of pasta water.
    3. Add pasta, pasta water and lemon juice to skillet; toss to combine well. Season with pepper. To serve, sprinkle with hazelnuts and parsley.

    Tip: To toast hazelnuts, place nuts on baking sheet; bake in 350°F (180°C) oven for 8 to 10 minutes or until fragrant and skins are blistered. Wrap nuts in clean tea towel and rub to remove loose skins.

    Nutritional Information

    Per 1/6 recipe
    Calories 350, Fat 13g, Cholesterol 10mg, Sodium 150mg, Carbohydrate 51g, Fibre 2g, Sugars 2g, Protein 6g