Pasta with Asparagus, Pancetta, and Pine Nuts

I feel like the title is misleading because I had full intentions of making the dish this way but was highly disappointed when my local grocery store did not have pancetta or pine nuts. So, I substituted turkey bacon for pancetta and walnuts for pine nuts. I hope you enjoy!

Makes 4 servings.

• 8 ounces uncooked cavatappi or rigatoni pasta
• 1 lb. asparagus, trimmed and cut diagonally into 1 1/2 inch pieces
• 1 tsp minced garlic
• 3 tbsp pine nuts (or walnuts)
• 2 ounces diced pancetta (or turkey bacon)
• 2 tbsp fresh lemon juice
• 2 tsp extra virgin olive oil
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1/4 cup (1 ounce) crumbled Parmigiano-Reggiano cheese (I just used shredded Parmesan)

1. Preheat oven to 400 degrees
2. Cook pasta according to package directions. Add asparagus during the last 3 minutes of cooking. Drain. Sprinkle pasta mixture with garlic; return to pan, and toss well.
3. Arrange nuts in a single layer on a pan. Bake at 400 degrees for 3 minutes or until golden and fragrant, stirring occasionally. Place in small bowl.
4. Pancetta: increase oven temperature to 475 degrees, arrange on pan. Bake at 475 for 6 minutes or until crisp.
5. Turkey bacon: decrease oven temperature to 375 degrees, arrange on pan. Bake at 375 for 8-10 minutes.
6. Combine lemon juice, olive oil, salt, and pepper, stirring with a whisk. Drizzle over pasta mixture; toss well to coat. Sprinkle with nuts, pancetta (or turkey bacon), and cheese.