This is one of those days where simplicity and quick dinners turns into something deliciously surprising. I wasn’t even planning on writing about this, but Joe did such a good job, I just had to snap some quick photos.
And I have to say, I’m not the only June Cleaver in this kitchen…nope…Joe can throw down some apron-handling, lemon juggling, pasta magic too. And after a long day and late classes, you want something good (and preferrably with carbs),quick, not too heavy and FULL of flavor.
So here is what Joey created.
1/2 lb Spinach Pasta (or other)
8 oz Pancetta, chopped2ts
2 garlic cloves, chopped
Few stalks of swiss chard, roughly chopped
Small bunch of asparagus, cut in 1/2 or 1/3 on a diagnol
1 tsp red pepper flakes
1/2-1c freshly grated Parmigiano
Olive oil for drizzling
Salt and pepper, to taste
1) Start by boiling your water and cooking pasta. Reseve 1 cup of pasta water.
2)In a large heated skillet, drizzle about 2tsp of olive oil in pan and cook pancetta until browned.
When done, remove pancetta and set on a seperate plate.
3) In same pan, add swiss chard, asparagus, red pepper flakes and salt and pepper.
*Joe likes both the leaves and stems. So strim just the ends of the stem off and chop the stem in small pieces.
*Add more oil if needed.
Cook vegetables for about 5 minutes until they are tender and bright green.
4) When vegetables are done, add pancetta back in the pan and lower the heat.
5) Grate about 1/2-1c of freshly grated Parmigiana cheese and add to pan.
5) When pasta is done, drain and add pasta directly to pan. Add about 1/4 cup of starchy pasta water to pan and wix well. If you think its too dry, add more.
What I love about this dish is that everything happens in one pan..how easy is that? Asparagus and chard are earthy and snappy. The pancetta and parmigiana introduced a perfect salty bite. This will deffinitely be our go-to meal on long days.