Lemon Basil Asparagus Farfalle
Description
This bowtie pasta is light and fresh, just in time for warmer weather. The bowtie pasta prepared with lemon, asparagus, pancetta, spinach, cheese and herbs.
Ingredients
8 oz. farfalle pasta
3 T. olive oil, divided
4 oz. package, diced
pancetta
2 large cloves garlic, minced
1 1/2 c. reduced-sodium chicken stock/broth, divided
5 oz. package baby spinach
1 lb. asparagus, trimmed and cut into 1 inch pieces
2 t. grated lemon peel
2 T. fresh lemon juice
2 T. cornstarch
.75 oz. package fresh basil, thinly sliced
1/2 c. shredded Parmesan, Romano, or Asiago cheese
freshly ground black pepper
Directions
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In a large pot of well salted, rapidly boiling water, cook pasta until al dente, about 6 - 8 minutes; drain.
Wash spinach; drain.
While pasta is cooking, in large skillet, heat 2 T. olive oil over medium-high heat. Add pancetta; cook stirring often until crisp, about 8 minutes. Add garlic; cook 1 minute. Add 1/2 c. stock/broth and spinach; reduce heat; cook stirring often until spinach wilts, about 3 minutes; stir in asparagus.
In a 2-cup measure, whisk together remaining 1 c. stock/broth, lemon peel and
juice, and cornstarch until smooth. Add to skillet; cook stirring often until slightly thickened, about 2 - 3 minutes.
Place pasta in large serving bowl; toss with the remaining 1 T. olive oil. Add spinach mixture, basil, and cheese; toss until well mixed. Season with pepper, to taste.
Makes 8 side dishes or 4 main dish servings.