|12 oz||Jovial while grain einkorn penne rigate|
|1 lb||asparagus, trimmed and cut
into 1/2″ pieces
|1 small||onion, minced|
|2 cloves||garlic, minced|
|3 Tbs||Jovial extra virgin olive oil|
|3 oz||pancetta (optional)|
|parmesan cheese, shaved|
- Sauté in a large skillet, olive oil, onion, garlic and asparagus with salt to taste on medium-low heat for 10 minutes, stirring frequently.
- Brown the slices of pancetta in a separate pan until crisp, then cut into small pieces and add to the asparagus.
- Cook pasta according to package directions, adding a few spoons of cooking water to the asparagus as needed to keep moist.
- Drain pasta, add to the skillet, mixing well on medium heat with asparagus for a minute, then top with Parmesan shavings before serving.