3 asparagus, sliced into 1/2-inch pieces on the diagonal
Kernels from 1 cob fresh corn
3 tablespoons peeled fava beans
1 teaspoon crushed red pepper flakes
10 whole cherry tomatoes
3 kale leaves, stems removed, leaves torn into small pieces
2 tablespoons unsalted butter
6 ounces spinach pasta, such as linguine
2 basil leaves, chopped
2 tablespoons shaved Parmesan cheese
Steps:
Bring a large pot of salted water to a boil over high heat.
Heat the olive oil in a large skillet over medium-high heat. Add the pancetta and sauté, stirring occasionally, until rendered, about 3 minutes. Drain and discard half the fat, then add the garlic and shallot to the remaining fat and cook until aromatic, stirring, about 1 minute; season with some salt.
Add the asparagus, corn, favas and red pepper flakes to the skillet and sauté for about a minute. Stir in the tomatoes and allow to blister and break down a little. Stir in the kale and cook just until it wilts, then swirl in the butter to melt.
Add the pasta to the boiling water and cook until al dente, 45 seconds to 1 minute, then strain, reserving 1/2 cup of the cooking water. Toss the pasta in the sauce, adding some cooking water if needed to moisten. Garnish with some basil and Parmesan shavings, and serve.
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Bring a large pot of salted water to a boil. Add the noodles and cook according to the package directions.
Meanwhile, heat a large skillet over medium heat. Cook the pancetta until nice and crisp, about 5 minutes. Using a slotted spoon, transfer the pancetta to a bowl and pour off about half of the fat. (You should have about 1/4 cup fat left in the pan).
Drain the noodles, saving 1/2 cup of the pasta water, and return the noodles to the large pot. Stir in the crispy pancetta and the peppers. Add about 1/4 cup of the reserved pasta water and stir in the cheese, adding more of the pasta water if the pasta looks dry. Stir in the basil right before serving.
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