Whole-Wheat Pappardelle with Asparagus, Pinenuts, and Pancetta - Cincinnati News, FOX19-WXIX TV

Whole-Wheat Pappardelle with Asparagus, Pinenuts, and Pancetta

As seen on the FOX19 Morning News on Wednesday March 26th.  Angelina Fine Italian Food from Findlay Market shared their recipe for Whole-Wheat Pappardelle with Asparagus, Pinenuts, and Pancetta

Recipe submitted by Angelina Fine Italian Food at Historic Findlay Market 513.381.2222 - all ingredients can be found at Angelina and other vendors at Findlay Market.

This delicious pasta celebrates the flavors of spring.  Pair with a crisp chardonnay or Sauvignon Blanc.

Serves 4

4 T. extra-virgin olive oil, divided

3 garlic cloves, peeled, smashed

1 medium onion, chopped

3 ounces thinly sliced pancetta, chopped

1 bunch asparagus, cut into 2 inch pieces

salt and pepper to taste

1 cup water

½ lb fresh whole wheat pappardelle pasta

1 cup freshly grated pecorino romano cheese, plus additional for serving

½ cup toasted pinenuts

  1. Heat 2 tablespoons olive oil in a heavy large skilled over medium-high heat.  Add garlic and cook until golden brown, stirring frequently, about 3 minutes.  Discard garlic.
  2. Add onion and pancetta; sauté until golden brown, about 8 minutes.
  3. Add asparagus, a little salt and pepper and cook about 4 minutes
  4. Cover and cook until asparagus is tender (about 4 minutes).  Season to taste with salt and pepper.
  5. Meanwhile, cook the pasta in a large pot of boiling, salted water for 3-5 minutes.  Drain pasta and reserve 1 cup of the pasta cooking liquid.
  6. Add pasta to the skillet with the asparagus and pancetta and stir over low heat to combine (adding cooking liquid by the spoonful to moisten if necessary)
  7. Stir in remaining 2 tablespoons of oil and 1 cup of cheese.  Season to taste with salt and pepper. 
  8. Transfer to a serving bowl, sprinkle with pinenuts and serve with additional grated cheese.
Powered by Frankly