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Light, springy pasta

March 30, 2010

This recipe was really good last night, I love the bite of the lemon juice and the crispy taste of the asparagus. The pine nuts add a delicious flavor. Oh, and there’s a lot of bacon in it.

Pasta with Asparagus, Pine Nuts, and Bacon

Modified from Cooking Light

  • 8  ounces uncooked whole wheat pasta (somewhat limited in shapes, sad)
  • 1  bunch asparagus, trimmed and cut diagonally into 1 1/2-inch pieces
  • 1  teaspoon minced garlic
  • 3  tablespoons pine nuts
  • 8 strips bacon, chopped
  • 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 crumbled Parmigiano-Reggiano cheese

1. Preheat oven to 400°. Cook pasta according to package directions, omitting salt and fat; add asparagus to pan during last 3 minutes of cooking. Drain. Sprinkle pasta mixture with garlic; return to pan, and toss well.

2. Cook bacon in a skillet, drain fat and blot bacon on paper towels.

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. [Make sure you really watch the pine nuts so they don’t burn! I leave the door of the oven cracked so I can watch them.] Place in a small bowl.

4. Combine lemon juice, olive oil, salt, and pepper, stirring with a whisk. Drizzle over pasta mixture; toss well to coat. Sprinkle with pine nuts, bacon , and cheese.

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