Two great ingredients to make an explosive pasta dish.
- Fresh pasta
- 0.5 kg asparagus, cut diagonally
- 6 garlic cloves
- 3 Tbsp pine nuts
- 200 g pancetta
- Lemon juice from one lemon
- Olive oil
- 1/2 Tbsp salt
- 1/2 Tbsp black pepper
- 1 can tomato sauce
Stir-fry pancetta slices in olive oil, set aside in a plate
Stir-fry pine nuts until golden, set aside in a plate.
Stir fry garlic until it releases smell, add asparagus and cook for 5-10 min.
Add tomato sauce, lemon juice, pepper, salt, pine nuts and cook for another 5-10 min.
While cooking the sauce, boil the pasta.
Drain the pasta, mix everything and serve with fresh parmesan.