Asparagus Ravioli with Pancetta and Pine Nuts
Ravioli tossed with asparagus, Parmesan cheese, pine nuts and pancetta creates a delicious meal. The lemon juice and olive oil drizzle provide a light, fresh taste.
Recipe information
Total Time
25 minutes
Ingredients
1 package BUITONI Refrigerated Three Cheese Asparagus Ravioli (18 oz.)
2 cups 2-inch asparagus tip pieces
2 to 4 ounces diced pancetta (about 1/2 to 1 cup)
4 cloves garlic, finely chopped
1/2 cup fresh lemon juice
1/4 cup good quality extra-virgin olive oil
1/2 teaspoon kosher salt
1/2 teaspoon ground black pepper
1/4 cup BUITONI Refrigerated Freshly Shredded Parmesan Cheese (5 oz.)
1/3 cup toasted pine nuts
Preparation
Step 1
PREPARE pasta according to package directions, adding asparagus during last 3 minutes of cooking time. Drain and place in large serving bowl.
Step 2
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.
Step 3
COMBINE lemon juice, olive oil, salt and pepper in small bowl; drizzle over pasta. Toss to coat. Sprinkle with cheese and pine nuts.
