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