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Truffle & Pancetta Pasta
with Asparagus & Spinach
35 MIN
+$3.00/serving
2 Servings
From the Test Kitchen
WHY WE LOVE THIS DISH
To celebrate the first signs of spring, we're tossing toothsome cavatelli (perfectly tubular for catching saucy bites) with verdant asparagus and a bright, creamy sauce of mascarpone, tangy verjus blanc, savory pancetta, truffle zest, and more. It's all complete with a fresh, crunchy side salad of crisp radishes, arugula, and roasted pistachios.
CLICK FOR RECIPE CARD
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NutritionPER SERVING
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Calories1040 Cals (est.)
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fresh
ingredients
Title
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3 oz Diced Pancetta
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10 oz Fresh Cavatelli Pasta (Previously Frozen)
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6 oz Asparagus
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2 oz Arugula
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3 oz Baby Spinach
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3 oz Radishes
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1 bunch Chives
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1 Shallot
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2 Tbsps Mascarpone Cheese
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¼ cup Grated Parmesan Cheese
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1 Tbsp Sherry Vinegar
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2 Tbsps Roasted Pistachios
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1 Tbsp Verjus Blanc
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1 Tbsp Whole Grain Dijon Mustard
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1 oz Salted Butter
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¼ tsp Truffle Zest Seasoning (Includes Natural Truffle Flavor And Black Summer Truffle)
time-saving
tips & techniques
step-by-step
instructions
1
Prepare the ingredients & make the dressing
Fill a medium pot 3/4 of the way up with salted water; cover and heat to boiling on high. Wash and dry the fresh produce. Snap off and discard the tough, woody stem ends of the asparagus; cut crosswise into 1-inch pieces (keeping the pointed tips intact). Peel and thinly slice the shallot. Halve the radishes lengthwise, then thinly slice crosswise. Thinly slice the chives. Roughly chop the pistachios. In a large bowl, whisk together the mustard, vinegar, and 2 tablespoons of olive oil; season with salt and pepper.
2
Cook the pancetta
In a large pan (nonstick, if you have one), heat a drizzle of olive oil on medium-high until hot. Add the pancetta. Cook, stirring occasionally, 4 to 5 minutes, or until lightly browned and cooked through. Leaving any browned bits (or fond) in the pan, transfer to a paper towel-lined plate.
3
Cook the pasta
Meanwhile, add the pasta to the pot of boiling water. Cook, stirring occasionally, 11 to 13 minutes, or until al dente (still slightly firm to the bite). Turn off the heat. Reserving ½ cup of the pasta cooking water, drain thoroughly.
4
Cook the vegetables
In the pan of reserved fond, heat a drizzle of olive oil on medium-high until hot. Add the asparagus pieces and sliced shallot; season with salt and pepper. Cook, stirring occasionally, 2 to 3 minutes, or until lightly browned. Add the spinach. Cook, stirring frequently, 1 to 2 minutes, or until wilted. Add the verjus. Cook, stirring frequently, 30 seconds to 1 minute, or until combined. Turn off the heat.
5
Make the salad
To the bowl of dressing, add the arugula and sliced radishes; season with salt and pepper. Toss to coat.
6
Finish the pasta & serve your dish
To the pan of cooked vegetables, add the cooked pasta, mascarpone, butter, cooked pancetta, as much of the truffle zest as you'd like, and half the reserved pasta cooking water. Cook on medium-high, stirring constantly, 1 to 2 minutes, or until the pasta is coated (if necessary, gradually add the remaining cooking water to ensure the pasta is thoroughly coated). Turn off the heat. Serve the finished pasta with the salad on the side. Garnish the pasta with the parmesan and sliced chives. Top the salad with the chopped pistachios. Enjoy!
1
Prepare the ingredients & make the dressing
Fill a medium pot 3/4 of the way up with salted water; cover and heat to boiling on high. Wash and dry the fresh produce. Snap off and discard the tough, woody stem ends of the asparagus; cut crosswise into 1-inch pieces (keeping the pointed tips intact). Peel and thinly slice the shallot. Halve the radishes lengthwise, then thinly slice crosswise. Thinly slice the chives. Roughly chop the pistachios. In a large bowl, whisk together the mustard, vinegar, and 2 tablespoons of olive oil; season with salt and pepper.
2
Cook the pancetta
In a large pan (nonstick, if you have one), heat a drizzle of olive oil on medium-high until hot. Add the pancetta. Cook, stirring occasionally, 4 to 5 minutes, or until lightly browned and cooked through. Leaving any browned bits (or fond) in the pan, transfer to a paper towel-lined plate.
3
Cook the pasta
Meanwhile, add the pasta to the pot of boiling water. Cook, stirring occasionally, 11 to 13 minutes, or until al dente (still slightly firm to the bite). Turn off the heat. Reserving ½ cup of the pasta cooking water, drain thoroughly.
4
Cook the vegetables
In the pan of reserved fond, heat a drizzle of olive oil on medium-high until hot. Add the asparagus pieces and sliced shallot; season with salt and pepper. Cook, stirring occasionally, 2 to 3 minutes, or until lightly browned. Add the spinach. Cook, stirring frequently, 1 to 2 minutes, or until wilted. Add the verjus. Cook, stirring frequently, 30 seconds to 1 minute, or until combined. Turn off the heat.
5
Make the salad
To the bowl of dressing, add the arugula and sliced radishes; season with salt and pepper. Toss to coat.
6
Finish the pasta & serve your dish
To the pan of cooked vegetables, add the cooked pasta, mascarpone, butter, cooked pancetta, as much of the truffle zest as you'd like, and half the reserved pasta cooking water. Cook on medium-high, stirring constantly, 1 to 2 minutes, or until the pasta is coated (if necessary, gradually add the remaining cooking water to ensure the pasta is thoroughly coated). Turn off the heat. Serve the finished pasta with the salad on the side. Garnish the pasta with the parmesan and sliced chives. Top the salad with the chopped pistachios. Enjoy!
Tips from Home Chefs