What started as a simple, I-don't-feel-like-being-creative Monday night dinner turned into a surprising combination of flavors that we both really enjoyed. Try this the next time you feel like jazzing up pasta sauce with something other than ground meat:
Asparagus and Pancetta 2-Cheese Pasta
1/2 pound whole wheat pasta
1 tablespoon olive oil
1/2 yellow onion, chopped
1 pound asparagus, chopped into 1-inch pieces
2 ounces pancetta, chopped
1 1/2 cups tomato sauce (I prefer Cucina Antica)
1/2 cup freshly grated Parmigiano Reggiano
8 medium-sized mozzarella balls (I had some leftover from my beet salad)
1/4 cup pine nuts
Salt and pepper to taste
Cook pasta per package's instructions. Drain and set aside.
Heat a large cast-iron (or preferred skillet) to mdium heat and warm olive oil. Add onion and asparagus and saute until onion softens and most of the crunch is taken off the asparagus, about 7-8 minutes, stirring occasionally. After about 5 minutes of cooking onion and asparagus, add pancetta and cook those last 3 minutes.
Once pancetta is lightly browned and veggies have softened, stir in tomato sauce and let warm. Add pasta and toss to combine, then stir in Parmigiano Reggiano (reserving a bit to sprinkle on top) and mozarella. Top with pine nuts and season with salt and pepper to taste. Enjoy!