Walnut And Pancetta Pansoti With Asparagus In Parmesan Broth Recipes

PANCETTA AND ASPARAGUS PASTA

Steps:

• Sauté pancetta in a large pan over medium-high heat, stirring occasionally, until crispy. Remove pancetta with a slotted spoon and set aside.
• Add asparagus to the pan and sauté in the pancetta grease for about 5-6 minutes, stirring occasionally, until almost cooked.
• Slowly add the white wine to deglaze the pan. Continue cooking for 5 minutes or until the wine has reduced by about half.
• Cook the pasta in a large pot according to package instructions. Drain, but reserve ¼ cup of the pasta water for later (if needed).
• Add the pasta, pancetta and ¼ cup Parmesan cheese to the sauté pan with asparagus, and toss until combined. Sprinkle pasta with the remaining Parmesan cheese and serve immediately.

ROASTED ASPARAGUS WITH PANCETTA

Steps:

• Preheat oven to 400°F.
• Bend asparagus gently until it breaks at a natural point, and discard ends.
• Toss asparagus with oil and minced garlic, and spread in a single layer on a baking sheet.
• Season with salt and peppers and sprinkle with diced pancetta and parmesan cheese.
• Roast at 400F for 12 minutes or until done.
• Serve with lemon squeezed over asparagus.

ASPARAGUS RAVIOLI WITH PANCETTA AND PINE NUTS

Steps:

• PREPARE pasta according to package directions, adding asparagus during last 3 minutes of cooking time. Drain and place in large serving bowl.
• HEAT large skillet over medium-high heat; add pancetta. Cook, stirring occasionally, for 3 to 5 minutes or until crisp. Add garlic; cook for 30 seconds or until fragrant. Add to pasta.
• COMBINE lemon juice, olive oil, salt and pepper in small bowl; drizzle over pasta. Toss to coat. Sprinkle with cheese and pine nuts.

WALNUT RISOTTO WITH ROASTED ASPARAGUS

Steps:

• Preheat oven to 450°F. Bring broth to simmer in medium saucepan. Cover and remove from heat. Heat 1-1/2 teaspoons olive oil in heavy medium saucepan over medium-high heat. Add onion and sauté until light golden, about 4 minutes. Add rice and stir 1 minute. Add wine and stir until wine evaporates, about 2 minutes. Add 1/2 cup hot broth and cook until liquid is absorbed, stirring frequently. Continue adding more broth, 1/2 cupful at a time, until rice is tender and creamy, stirring frequently and allowing most of broth to be absorbed before adding more, about 25 minutes.
• Meanwhile, place asparagus and garlic in shallow baking dish. Drizzle remaining 1 1/2 teaspoons oil over. Sprinkle with salt and pepper. Toss to coat with oil. Bake asparagus until tender, turning occasionally, about 16 minutes.
• Mix walnuts and grated Parmesan into risotto. Season with salt and pepper. Arrange roasted asparagus in center of 4 plates. Top with risotto.

ASPARAGUS WITH WALNUTS, PARMESAN AND BROWN BUTTER

Steps:

• Steam the asparagus until just tender, about 5 minutes.
• Meanwhile, melt the butter in a large skillet over medium heat. Cook until the foam has subsided and the butter turns a deep golden brown, about 4 minutes. (Take care that it doesn't burn.) Stir in the nuts and cook until fragrant, about 2 minutes. Stir in the garlic and thyme and cook until fragrant, about 30 seconds. Remove from heat and whisk in the cheese. Season with salt and pepper. Spoon nut mixture over warm asparagus and serve at once.

WALNUT AND PANCETTA PANSOTI WITH ASPARAGUS IN PARMESAN BROTH

Steps:

• Make pansoti filling:
• Cook pancetta in oil in a large heavy skillet over moderately low heat, stirring frequently, until golden and fat is rendered, 10 to 12 minutes. Add onion and marjoram and cook, stirring occasionally, until onion is well browned, 10 to 15 minutes. Remove from heat and transfer half of mixture to a 2-quart saucepan and remaining half to a bowl. Stir walnuts, parsley, 1/8 teaspoon salt, and pepper into mixture in bowl. Cool filling.
• Make sauce:
• Add water, red pepper flakes, and cheese rind to pancetta mixture in saucepan and simmer briskly, uncovered, until reduced to about 1 cup, about 12 minutes. Pour through a fine sieve into a bowl and stir in remaining 1/8 teaspoon salt.
• Form pansoti:
• Place 1 level teaspoon filling in center of 1 pasta square, keeping remaining squares covered tightly with plastic wrap. Moisten edges of pasta square with water and fold in half to form a triangle, pressing around filling to force out air (air pockets increase the chance of pansoti breaking during cooking) and then pressing edges to seal. Transfer to a dry kitchen towel. Make more pansoti in same manner.
• Cook asparagus and pansoti:
• Cook asparagus tips in a small saucepan of salted boiling water until crisp-tender, about 2 minutes. Drain in a sieve and plunge into a bowl of ice and cold water to stop cooking. Drain and pat dry.
• Bring a 6-quart pot of salted water to a boil, then add pansoti and cook at a strong simmer, gently stirring once or twice, until tender, 3 to 5 minutes.
• While pansoti are boiling, cook asparagus tips in oil in a small skillet over low heat until heated through, 1 to 2 minutes.
• Heat sauce in a 12-inch skillet over moderate heat until hot. Transfer pansoti with a slotted spoon to sauce and cook over moderate heat, stirring gently, 1 minute. Transfer pansoti to plates with slotted spoon, then top with some sauce and sprinkle with asparagus tips.