Penne Pasta with asparagus, Crispy Pancetta, and Parmesan


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.

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