light and lemony from Italpasta
Asparagus and Pancetta Gluten-Free Pasta with Hazelnuts
Prep Time: 15 minutes | Cook Time: 10 minutes | Serves: 6
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
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.
We are so excited to welcome back Italpasta to Gluten Free Garage
for the 5th time as a Gold sponsor!
They’ll be sampling their new gluten-free pasta—made from a blend of corn, white and brown rice, buckwheat and quinoa—that’s GMO free and certified gluten free from the Gluten-Free Certification Program. Available in penne, fusilli, elbows and spaghetti, it looks and tastes like regular pasta. We can’t wait to taste what they’ll be serving up at #GFG17!