Asparagus and Pancetta Gluten Free Pasta with Hazelnuts
Servings Prep Time
6servings 15minutes
Cook Time
10minutes
Servings Prep Time
6servings 15minutes
Cook Time
10minutes
Ingredients
Instructions
  1. 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.
  2. Meanwhile, in pot of boiling salted water, cook pasta according to package directions; drain, reserving 3/4 cup of pasta water.
  3. Add pasta, pasta water and lemon juice to skillet; toss to combine well. Season with pepper. To serve, sprinkle with hazelnuts and parsley.
Recipe Notes

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.

Nutrients per serving: 350 calories, 13 g fat, 150 mg sodium, 51 g carbohydrates (2 g fibre, 2 g sugars), 6 g protein.