Pasta with Asparagus

We made this for dinner tonight and it was gooo-oood!

Pasta with Asparagus

8 oz cavatappi pasta

1 lb asparagus, trimmed and cut into 1 1/2 inch-pieces

1 tsp minced garlic

3 Tbsp walnuts or pine nuts, toasted

2 oz diced pancetta

2 Tbsp fresh lemon juice

2 tsp extra-virgin olive oil

1/2 tsp coarse kosher salt

1/4 tsp ground black pepper (freshly ground is nice!)

1/4 C (1oz) crumbled Parmigiano-Reggiano cheese

Heat oven to 475. Cook pasta according to package directions; add asparagus to pan during last 3 minutes of cooking. Meanwhile, cook pancetta on jelly-roll pan and bake for 6 minutes or until crisp.

Drain pasta. Return to pan and sprinkle with garlic; toss well. In a small bowl, combine lemon juice, olive oil, salt, and pepper, stirring with a whisk. Drizzle over pasta; toss well to coat. Sprinkle with nuts, pancetta and cheese.

Serves 4 (2 cup servings)

Recipe from Cooking Light magazine.