May 252018

Recipe courtesy of Jennifer McIlvane


3 tablespoons extra-virgin olive oil
2 cloves garlic
1/2 cup diced pancetta
1 bunch asparagus, sliced
1 cup cherry tomatoes, halved
1/4 cup Parmigiano Regginano


  1. In a pan heat olive oil with a clove of garlic and a hot pepper.
  2. Add diced pancetta
  3. Add chopped sliced asparagus
  4. Saute until lightly browned.
  5. Add halved cherry tomatoes, squeeze a few before putting in pan to release liquid.
  6. Cover and cook for about 10 minutes over low heat.
  7. Add the pasta with some of the water.
  8. Add parmigiano and stir until creamy.

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