Pasta with Asparagus, Pancetta and Pine Nuts with White Bean Dip

Yummy, fresh, and simple. I paired these two things together because there was bread with what looked like some sort of white bean dip on top photographed with the pasta on the website where I found the pasta recipe. But they didn't include a dip recipe, so I found one that I had seen before and wanted to try. I'm not sure they exactly go together, but they were both good.

The only thing I changed was that I tweaked things a bit to make it so that I had roasted flavor on pretty everything. I think it probably helped take the raw flavor out of the garlic in the pasta dish, which is good, because I found that the raw flavor in the white bean dip was a bit overwhelming. I think I may try using garlic powder next time.

Pasta with Asparagus, Pancetta, and Pine Nuts
A variation on this recipe from Cooking Light



8 ounces uncooked cavatappi pasta
1 pound asparagus, trimmed and cut diagonally into 1 1/2-inch pieces
1 teaspoon minced garlic
3 tablespoons pine nuts
2 ounces diced pancetta
2 tablespoons fresh lemon juice
2 teaspoons extra-virgin olive oil
Kosher salt
Freshly ground black pepper
1/4 cup (1 ounce) crumbled Parmigiano-Reggiano cheese

Preheat oven to 400°F.

Cook pasta according to package directions, omitting salt and fat.

Arrange pine nuts in a single layer on a parchment-lined jelly-roll pan. Bake for 3 minutes or until golden and fragrant, stirring occasionally. Place in a large bowl.

Increase oven temperature to 450°F. Put asparagus on jelly-roll pan and toss with garlic, salt, and pepper. Bake for 10-15 minutes, stirring occasionally. Place in bowl with pine nuts.

Increase oven temperature to 475°F. Arrange pancetta on jelly-roll pan. Bake for 6 minutes or until crisp. Add to bowl with pine nuts and asparagus. Drain pasta and add to bowl.

Combine lemon juice, olive oil, salt, and pepper, stirring with a whisk. Drizzle over pasta mixture; toss well to coat. Sprinkle with cheese.

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White Bean Dip
A variation on this recipe from Giada De Laurentiis



1 (15-ounce) can cannellini beans, drained and rinsed
2 cloves garlic
2 tablespoons fresh lemon juice
1/3 cup olive oil, plus 4 tablespoons
1/4 cup (loosely packed) fresh Italian parsley leaves
Salt
Freshly ground black pepper

Place the beans, garlic, lemon juice, 1/3 cup olive oil, and parsley in the work bowl of a food processor. Pulse until the mixture is coarsely chopped. Season with salt and pepper, to taste. Transfer the bean puree to a small bowl. Serve with French bread or pita.