Pasta with Asparagus, Pancetta, and Pine Nuts

Ingredients

• 1 pound asparagus trimmed
• 0.3 teaspoon pepper black freshly ground
• 8 ounces pasta uncooked
• 1 teaspoon garlic minced
• 0.5 teaspoon kosher salt 
• 2 tablespoons juice of lemon fresh
• 2 teaspoons olive oil extra virgin extra-virgin
• 2 ounces pancetta diced
• 1 ounce parmesan crumbled
• 3 tablespoons pinenuts 

Equipment

• bowl
• frying pan
• oven
• whisk

Directions

1. Preheat oven to 40
2. Cook pasta according to package directions, omitting salt and fat; add asparagus to pan during last 3 minutes of cooking.
3. Drain.
4. Sprinkle pasta mixture with garlic; return to pan, and toss well.
5. Arrange pine nuts in a single layer on a jelly-roll pan.
6. Bake at 400 for 3 minutes or until golden and fragrant, stirring occasionally.
7. Place in a small bowl.
8. Increase oven temperature to 47
9. Arrange pancetta on jelly-roll pan.
10. Bake at 475 for 6 minutes or until crisp.
11. Combine lemon juice, olive oil, salt, and pepper, stirring with a whisk.
12. Drizzle over pasta mixture; toss well to coat.
13. Sprinkle with pine nuts, pancetta, and cheese.