This is recipe was inspired by bunches of tender spring asparagus that are in grocery stores right now. Asparagus will be available from now till early summer. Look for firm spears with tight crowns and uniform in diameter to ensure uniform cooking time. You could substitute bowtie pasta with any other pasta shapes. Penne or orechiette would work well here. The asparagus can be blanched if you wish before proceeding with the recipe. In order to save time ( and dirtying yet another pot) I used a saute pan. Just pour in stock and cook the asparagus for 5 minutes ( or longer if you prefer ) before adding the rest of the ingredients.
Sauteed Asparagus & Chickpeas With Bowtie Pasta
1 bunch asparagus ( medium)
1/4 cup cubed pancetta ( optional)
1 1/2 cup cooked chickpeas ( 15 oz can)
1/4 cup grated Parmesan cheese
1/4 cup chicken stock ( or vegetable stock)
2 cloves garlic - minced
salt and freshly ground pepper to taste
1/4 cup chopped basil
8 0z dried bowtie pasta -( 2 oz per serving)
1 tb olive oil
Wash and trim asparagus. Cut asparagus 2 inches in an angle and set aside.
Bring a large pot of salted water to boil and cook bowtie pasta ( or pasta of your choice) according to instructions on the box. Drain ( save some of the pasta water) cooked pasta and set aside.
Using a large pan saute cubed pancetta on medium heat until lightly browned. Remove pancetta with slotted spoon and set aside. Pour olive oil to the pan and saute minced garlic until golden. Add in cut asparagus, stock, salt, black pepper and cooked chickpeas. Cook until asparagus is cooked but still firm. The vegetable will cook quickly - I cooked mine for around 5 minutes.
Add cooked pasta, browned pancetta and chopped basil to the pan and stir. Serve pasta sprinkled with grated Parmesan cheese. Makes 3 to 4 servings.
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