Pasta with Asparagus, Pancetta, and Pine Nuts
Time: 40 minutes
Buy the Best: Look for asparagus that’s firm and brightly colored with tightly packed tips.
Serve with White Bean and Thyme Crostini: Arrange 8 (¼-inch-thick) baguette slices on a baking sheet; brush with 2 teaspoons extra-virgin olive oil. Bake at 475° for 4 minutes or until golden. Sauté ½ teaspoon minced garlic in 2 teaspoons extra-virgin olive oil for 30 seconds or until fragrant. Stir in 1⁄3 cup rinsed and drained cannellini beans, 1⁄8 teaspoon kosher salt, and 1⁄8 teaspoon black pepper; mash with a fork. Add 1 tablespoon warm water and ½ teaspoon fresh lemon juice. Spread 1 teaspoon on each baguette slice; sprinkle evenly with 1 teaspoon fresh thyme leaves
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