Name: Linguine with asparagus and chilli pancetta
Cook time: 35 min
Total time: 35 min
Yield: 4
Ingredients: 500 gram linguine pasta; 150 gram thinly sliced chilli pancetta; 1/4 cup (60ml) olive oil; 2 clove garlic, sliced thinly; 250 gram asparagus, trimmed, sliced thinly; 100 gram baby rocket leaves; 1/4 cup (60ml) lemon juice

Linguine with asparagus and chilli pancetta

The chilli pancetta gives the linguine a lovely spicy kick. If you can't find it, use regular pancetta and add chilli to taste. Just a short time in the pan will be enough for the asparagus to add a touch of crunchy texture.

Ingredients

500 gram linguine pasta

150 gram thinly sliced chilli pancetta

1/4 cup (60ml) olive oil

2 clove garlic, sliced thinly

250 gram asparagus, trimmed, sliced thinly

100 gram baby rocket leaves

1/4 cup (60ml) lemon juice

Method

1.Cook pasta in large saucepan of boiling water until tender; drain. Return pasta to pan.

2.Meanwhile, cook pancetta, in batches, in large frying pan until browned both sides and crisp. Remove from pan; cover to keep warm.

3.Add oil to same pan (there should still be about 1 tablespoon of fat from the pancetta) with garlic and asparagus; cook, stirring, 1 minute or until fragrant.

4.Pour hot asparagus mixture over pasta; add rocket and juice then stir through pancetta.

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Ingredients

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