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
- 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.
- Meanwhile, in pot of boiling salted water, cook pasta according to package directions; drain, reserving 3/4 cup (175 mL) of pasta water.
- 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