Asparagus and Pancetta Penne

Serves 4
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Directions

  1. 1Remove the tough ends from the asparagus stalks, cut into rings and set the tips aside.
  2. 2Remove the tough ends from the asparagus stalks, cut into rings and set the tips aside.
  3. 3Remove the tough ends from the asparagus stalks, cut into rings and set the tips aside.
  4. 4Peel and finely chop the shallot. Slice the pancetta into strips.
  5. 5Peel and finely chop the shallot. Slice the pancetta into strips.
  6. 6Peel and finely chop the shallot. Slice the pancetta into strips.
  7. 7Bring a large pot of salted water to a boil for the pasta.
  8. 8Bring a large pot of salted water to a boil for the pasta.
  9. 9Bring a large pot of salted water to a boil for the pasta.
  10. 10Heat olive oil in a large pan.
  11. 11Heat olive oil in a large pan.
  12. 12Heat olive oil in a large pan.
  13. 13Add the chopped shallot and sauté over medium heat for 2–3 minutes, stirring occasionally.
  14. 14Add the chopped shallot and sauté over medium heat for 2–3 minutes, stirring occasionally.
  15. 15Add the chopped shallot and sauté over medium heat for 2–3 minutes, stirring occasionally.
  16. 16Add the asparagus rings to the pan. Season with salt and pepper.
  17. 17Add the asparagus rings to the pan. Season with salt and pepper.
  18. 18Add the asparagus rings to the pan. Season with salt and pepper.
  19. 19Cook for about 10 minutes, adding more hot water if needed.
  20. 20Cook for about 10 minutes, adding more hot water if needed.
  21. 21Cook for about 10 minutes, adding more hot water if needed.
  22. 22Remove about two-thirds of the asparagus and place it in a blender or glass container with 2 tablespoons of olive oil and ½ cup of water. Blend with an immersion blender until smooth and creamy. Set the cream aside.
  23. 23Remove about two-thirds of the asparagus and place it in a blender or glass container with 2 tablespoons of olive oil and ½ cup of water. Blend with an immersion blender until smooth and creamy. Set the cream aside.
  24. 24Remove about two-thirds of the asparagus and place it in a blender or glass container with 2 tablespoons of olive oil and ½ cup of water. Blend with an immersion blender until smooth and creamy. Set the cream aside.
  25. 25In the same pan where the asparagus cooked, add the pancetta strips. Brown over medium heat for about 2 minutes, stirring occasionally.
  26. 26In the same pan where the asparagus cooked, add the pancetta strips. Brown over medium heat for about 2 minutes, stirring occasionally.
  27. 27In the same pan where the asparagus cooked, add the pancetta strips. Brown over medium heat for about 2 minutes, stirring occasionally.
  28. 28Add the asparagus tips to the pan and sauté for another 5 minutes.
  29. 29Add the asparagus tips to the pan and sauté for another 5 minutes.
  30. 30Add the asparagus tips to the pan and sauté for another 5 minutes.
  31. 31Cook the penne pasta until al dente.
  32. 32Cook the penne pasta until al dente.
  33. 33Cook the penne pasta until al dente.
  34. 34Add the asparagus cream back into the pan with the sauce, along with the remaining asparagus rings.
  35. 35Add the asparagus cream back into the pan with the sauce, along with the remaining asparagus rings.
  36. 36Add the asparagus cream back into the pan with the sauce, along with the remaining asparagus rings.
  37. 37Drain the pasta and add it to the pan. Toss everything together over medium heat for a couple of minutes until creamy and well combined.
  38. 38Drain the pasta and add it to the pan. Toss everything together over medium heat for a couple of minutes until creamy and well combined.
  39. 39Drain the pasta and add it to the pan. Toss everything together over medium heat for a couple of minutes until creamy and well combined.
  40. 40Plate the pasta, top with freshly ground black pepper, and decorate each plate with the reserved asparagus tips and pancetta strips.
  41. 41Plate the pasta, top with freshly ground black pepper, and decorate each plate with the reserved asparagus tips and pancetta strips.
  42. 42Plate the pasta, top with freshly ground black pepper, and decorate each plate with the reserved asparagus tips and pancetta strips.

Ingredients

  • 0.75 lb Penne Rigate pasta
  • 0.75 lb Penne Rigate pasta
  • 0.75 lb Penne Rigate pasta
  • 1.5 lbs asparagus
  • 1.5 lbs asparagus
  • 1.5 lbs asparagus
  • 3.5 oz pancetta
  • 3.5 oz pancetta
  • 3.5 oz pancetta
  • 1 shallot
  • 1 shallot
  • 1 shallot
  • to taste Fine salt
  • to taste Fine salt
  • to taste Fine salt
  • to taste Black pepper
  • to taste Black pepper
  • to taste Black pepper
  • to taste Extra virgin olive oil
  • to taste Extra virgin olive oil
  • to taste Extra virgin olive oil
  • 2 tablespoons extra virgin olive oil
  • 2 tablespoons extra virgin olive oil
  • 2 tablespoons extra virgin olive oil
  • 0.5 cup water
  • 0.5 cup water
  • 0.5 cup water

Equipment

knifecutting boardpanwooden spoonpotblender