8 ounces Penne pasta
1 pound of asparagus, trimmed and cut into pieces
1 clove of minced garlic
1/4 cup toasted walnut pieces
2 ounces of diced pancetta
Juice of 1 lemon
2 tablespoons olive oil
Salt and pepper to taste
1/4 cup grated Parmigiano-Reggiano
Have the deli cut a 2 to 3 ounce slice of pancetta. Dice the pancetta and saute in a skillet until the fat is rendered and the pancetta is golden brown and crisp.
Cook the pasta according to package directions and 3 minutes before it is done, add the asparagus. Drain, reserving some of the pasta water. Put pasta mixture in a bowl and add the garlic.
Combine the lemon juice, olive oil, and salt and pepper. Whisk together. Drizzle over the pasta mixture; toss well to coat and add a little pasta water if it is too dry. Sprinkle with the pancetta, walnuts and Parmesan. Mix together and serve. 4 servings.