Tagliatelle with asparagus, crispy pancetta & Parmesan

Tagliatelle with asparagus, pancetta and Parmesan

Serves 4

  • 1 bunch asparagus

  • 12 thin slices higher-welfare pancetta, sliced into small strips

  • 500 g fresh egg tagliatelle

  • 40 g Parmesan, grated

  • sea salt

  • freshly ground black pepper

  • extra virgin olive oil

Snap the woody bottoms off the asparagus stalks and throw them away.



Cut off the top 4cm of each stalk, put to one side and finely chop the remaining stalks. Heat a wide frying pan and gently fry the chopped asparagus stalks in a little olive oil with the pancetta. When the asparagus softens slightly turn the heat off and mash them roughly with the back of a fork.



Cook the tagliatelle in plenty of boiling salted water, according to pack instructions. Add the asparagus tips for the last 2 minutes of cooking time.



Drain the pasta, reserving a cup of the cooking water, and toss with the mashed asparagus and pancetta.



Stir in most of the Parmesan cheese and season with salt and pepper. If needed loosen the pasta with a little of the cooking water. Serve with the last of the Parmesan sprinkled on top.



Tip: Cooking your asparagus with the pasta is a clever way to save on time and washing up.

Nutritional Information

Tagliatelle with asparagus, crispy pancetta & Parmesan

Quick, simple and full of flavour

More Healthy meals recipes >
0 foodies cooked this
This simple asparagus pasta has lovely earthy flavours – a great dish the whole family will love
Serves 4
30m
Super easy
Print this recipe
Method

A great dish packed with earthy flavours that the whole family will love – and it's quick and easy, too!

Snap the woody bottoms off the asparagus stalks and throw them away.

Cut off the top 4cm of each stalk, put to one side and finely chop the remaining stalks. Heat a wide frying pan and gently fry the chopped asparagus stalks in a little olive oil with the pancetta. When the asparagus softens slightly turn the heat off and mash them roughly with the back of a fork.

Cook the tagliatelle in plenty of boiling salted water, according to pack instructions. Add the asparagus tips for the last 2 minutes of cooking time.

Drain the pasta, reserving a cup of the cooking water, and toss with the mashed asparagus and pancetta.

Stir in most of the Parmesan cheese and season with salt and pepper. If needed loosen the pasta with a little of the cooking water. Serve with the last of the Parmesan sprinkled on top.

Tip: Cooking your asparagus with the pasta is a clever way to save on time and washing up.

Nutritional Information Amount per serving:

Calories

Calories are just a unit of energy. If you eat more than you use you can gain weight, or lose it if you don't eat enough. How much you need depends on your weight, gender and how active you are, but it's around 2,000 a day.

Carbs

Carbs are a great source of energy and, excluding foods such as potatoes, are made from grains - like bread, pasta and cereal. We all need carbs, but try to make them all wholegrain by sticking to brown bread, rice and pasta - they are much more nutritious.

Sugar

We all deserve a treat sometimes, but try to limit your sugar intake. Most of your sugar should come from raw fruit and milk, because they give us lots of nutrients too. Always check food labels so you know how much sugar you're eating.

Fat

We all need to eat a small amount of fat because it protects our organs and helps us grow. But we need to be careful about how much fat we eat and what kinds of fat, because in higher levels it's associated with weight gain, diabetes, cancer and heart disease.

Saturates

Saturated or "bad fats" are in beef, pork, chicken skin, butter, cream and cheese. Too much can be bad for our heart and cholesterol levels, but unsaturated or "good fats" in fish, nuts, avocados and some oils can help keep our hearts healthy if eaten in moderation.

Protein

Protein helps our muscles to grow and repair, as well as providing you with essential amino acids. When it comes to protein, try to eat leaner sources such as chicken and fish or non-meat sources such as eggs, dairy, beans, nuts, seeds, tofu and pulses.
  • Calories 366
    18%
  • Carbs 36.7g
    14%
  • Sugar 0.9g 1%
  • Fat 14.4g 21%
  • Saturates 4.7g 24%
  • Protein 20.9g 46%
Of an adult's reference intake

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BUYING SUSTAINABLY SOURCED FISH

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Buying sustainably sourced fish means buying fish that has been caught without endangering the levels of fish stocks and with the protection of the environment in mind. Wild fish caught in areas where stocks are plentiful are sustainably sourced, as are farmed fish that are reared on farms proven to cause no harm to surrounding seas and shores.

When buying either wild or farmed fish, ask whether it is sustainably sourced. If you're unable to obtain this information, don't be afraid to shop elsewhere – only by shopping sustainably can we be sure that the fantastic selection of fish we enjoy today will be around for future generations.

For further information about sustainably sourced fish, please refer to the useful links below:

Marine Stewardship Council
http://www.msc.org/

Fish Online
http://www.fishonline.org

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  • 1 bunch asparagus

  • 12 thin slices higher-welfare pancetta, sliced into small strips

  • 500 g fresh egg tagliatelle

  • 40 g Parmesan, grated

  • sea salt

  • freshly ground black pepper

  • extra virgin olive oil