This amazing pasta dish a perfect combination of ingredients. Asparagus olives and pancetta pappardelle all compliment each other perfectly. This meal also took no time to make so it is best made on those busy nights. It only takes 20 minutes to make from start to finish. Also, the final dish looks so pretty at the end! All your friends will be impressed 🙂
Ingredients to make this dish
To make this dish, you will need the following ingredients. I also used a large deep skillet and a pot to boil the pasta. I've linked the ones I recommend below.
- 1 tbsp. avocado oil
- 4 ounces pancetta, cut into ½ inch pieces
- 2 shallots, thinly sliced
- kosher salt to taste
- ground black pepper to taste
- 9 ounces pappardelle
- 2 bunches asparagus, trimmed and cut into 3-inch lengths.
- ¼ cup pitted kalamata olives
- 2 ounces of grated parmesan cheese, and more for serving
Rachael Ray Brights Deep Nonstick Frying Pan 9.5 inches
Calphalon Classic Stainless Steel 8 Quart Stock Pot with Steamer and Pasta Insert
I love this stock pot because it comes with a pasta insert so you don't need to use a strainer!
How to make this meal
Start off by bringing a large pot of water to a boil. Meanwhile, heat your oil in a large, deep, skillet over medium heat. Add the pancetta and cook, stirring occasionally, until the fat renders and becomes translucent, about 5 minutes. Next, add shallots and cook, stirring occasioanlly, until tender, about 3 minutes. At the same time, generously season the boiling water with salt. Add the pappardelle to the boiling water and cook according to the package's directions for al dente, reserving ½ cup of cooking water.
Then, add the asparagus to the skillet, along with reserved pasta water, and season with salt and pepper. Raise the heat to medium-high and cook, stirring occasionally, until bright green and crisp-tender, about 3 minutes. Turn the heat down to low. Add the pasta, olives, and cheese to the skillet. Toss until the noodles and veggies are evenly coated with the sauce. Add more reserved water if needed. Divide among your serving dishes and top with more cheese! Enjoy!
Asparagus Olives and Pancetta Pappardelle
Equipment
- large deep frying pan
- large pot for boiling pasta
Ingredients
- 1 tbsp avocado oil
- 4 oz pancetta cut into ½ inch pieces
- 2 shallots thinly sliced
- kosher salt to taste
- ground black pepper to taste
- 9 oz pappardelle
- 2 bunches asparagus trimmed and cut into 3-inch lengths
- ¼ cup pitted kalamata olives
- 2 oz grated parmesan cheese more for serving
Instructions
- Bring a large of water to a boil. Meanwhile, heat oil in a large, deep skillet over medium heat. Add the pancetta and cook, stirring occasionally, until the fat renders and becomes translucent, about 5 minutes.
- Add the shallots and cook stirring occasionally, until tender, about 3 minutes. At the same time, generously season the boiling water with salt. Add the pappardelle to the boiling water and cook according to the package's directions for al dente, reserving ½ cup cooking water.
- Add the asparagus to the skillet, along with ¼ cup pasta cooking water, and season with salt and pepper. Raise the heat to medium-high and cook, stirring occasionally, until bright green and crisp-tender, about 5 minutes. Turn the heat down to low.
- Add the drained pasta, olives, and cheese to the skillet. Toss until the noodles and veggies are evenly coated with the sauce. Add more water if needed.
- Divide among serving plates and top with more cheese.
Leave a Reply