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    Home » Recipes » Main Dishes » Lemony Purple Asparagus Pancetta Pasta

    LAST UPDATED: July 1, 2018 • FIRST PUBLISHED: April 7, 2013 By Toni Dash 15 Comments

    Lemony Purple Asparagus Pancetta Pasta

    Jump to Recipe

    This post may include affiliate links. As an Amazon Associate I earn from qualifying purchases.

    Lemony Purple Asparagus Pancetta Pasta on blue plates

    I find it so fascinating when the weather changes how our taste for what we want to eat does as well. It’s almost a digital switch. We’ve been enjoying balmy spring temps (visited by a day of cold rain and snow here and there) for the past two weeks. Lighter, brighter foods are naturally appearing on our dining table without much conscious thought.

    We’ve been loving the fresh seasonal asparagus and this week I experimented with what I’m sure is now my favorite asparagus:  Purple Asparagus. The color is irresistible as is the flavor. It’s sweeter and milder than green asparagus (the only way to describe it is that it’s less ‘asparagus-y’). It’s incredibly tender when cooked and my all time benchmark of success:  my kids will eat it willingly!

    bundle of purple asparagus
    The best way to store asparagus before you use it is upright with the bottom of the stalks in water (keeping them bound together). I keep mine in the refridgerator this way.

    Purple asparagus is beautiful and I’m the first to go for the novel produce liking to keep things interesting visually in the kitchen. After some research I opted to peel the lower section since it has the greater chance of being tough and woody. The purple exterior gave way to a brilliant green core and the visual contrast of the two colors is sublime. I decided on a quick roast which softens the asparagus but not to the point of it being mushy; it merely makes it friendly to eat and brings out the sweetness. Brushed gently with olive oil, lightly salt and peppered it becomes irresistible in flavor. It only takes about 10 to 15 minutes as well.

    peeling purple asparagus

    Lemony Purple Asparagus Pancetta Pasta close up

    I wanted to create a light spring pasta dish using bright flavors with some interest and veered toward lemon. I received some Moroccan or Pickled Lemons in my Christmas stocking (I often get unusual things I’ve not cooked with before; Santa understands my passion for learning and experimenting with new foods!) and it seemed a perfect time to give them a whirl. Though lemony (my goal) they are also very salty so I used them sparingly merely to deepen the flavor of the oil used for the last quick sauté to combine flavors before tossing into the pasta.

    Lemony Purple Asparagus Pancetta Pasta with lemons

    The resulting pasta surpassed my hopes. It was light, fresh, lemony, punctuated by pieces of the sweet roasted asparagus and salty pancetta. It could be eaten warm or chilled for a perfect celebration of spring!

    Lemony Purple Asparagus Pancetta Pasta on a fork

    Lemony Purple Asparagus Pancetta Pasta Boulderlocavore.com

    Lemony Purple Asparagus Pancetta Pasta

    Purple asparagus is not only fetchingly beautiful; it’s the sweetest and tenderest of the asparagus. It is versatile in many dishes, adding a bit of visual intrigue and fabulous spring flavor. If you cannot find any substitute green asparagus; this pasta dish should not be missed!
    5 from 3 votes
    Print Save Recipe Recipe Saved! Pin Rate
    Course: Main Course
    Cuisine: American
    Prep Time: 10 minutes
    Cook Time: 20 minutes
    Total Time: 30 minutes
    Servings: 4
    Calories: 616kcal
    Author: Toni Dash
    Prevent your screen from going dark

    Ingredients

    • 1 bunch Purple Asparagus , bottom of stalk trimmed and lower third of stalk peeled
    • 1 tablespoon plus 2 teaspoons (plus a bit to drizzle on the finished pasta) Olive Oil
    • Kosher Salt and Pepper to taste
    • 1 package Spaghetti or Fettuccini (I used Tinkyada’s gluten-free White Rice Spaghetti for the light visual appearance and taste)
    • 2 teaspoon Pickled Lemon , finely chopped
    • ½ large Shallot (about 3 teaspoons), finely diced
    • 1 ½ ounce thinly sliced Pancetta , cut into ¼ inch strips
    • 6 tablespoons Pine Nuts
    • Fresh juice of 1/3 large lemon
    • Garnish: Sprigs of Lemon Thyme

    Instructions

    • Preparation: Preheat the oven to 400 degrees. Line a baking sheet with parchment. Set a pot of water for the pasta to boil on the stove top (cook the pasta as soon as the water is ready; drain, rinse if called for and place in a serving bowl with a drizzle of olive oil and tossed to prohibit the pasta from sticking together).
    • Brush the prepared asparagus with 1 tablespoon of olive oil. Place on the prepared baking sheet and lightly salt and pepper. Place in the heated oven for 10- 15 minutes; check for doneness (should be lightly roasted, tender to bite but not overly soft). Remove and set aside to cool.
    • In a large skillet over medium high heat, add pine nuts. Stir constantly until they begin to release oil and brown (about 2-3 minutes). Remove from skillet and set aside.
    • Cut asparagus into 1 inch slices, sliced on the diagonal, and set aside.
    • In the large skillet add 2 teaspoons olive oil, heat over medium-high heat. Add diced pickled lemon and shallot. Sauté, stirring constantly for 2 minutes.
    • Add the pancetta strips; stir mixture constantly for 1 ½ minutes as pancetta begins to shrink and brown.
    • Add the asparagus, and fresh lemon juice. Gently toss/stir until mixture is combined and lemon juice is absorbed (about 1-2 minutes).
    • Add skillet mixture to freshly prepared pasta; toss gently to combine. Plate and garnish with roasted pine nuts and lemon thyme sprigs!

    Nutrition

    Serving: 4g | Calories: 616kcal | Carbohydrates: 90g | Protein: 20g | Fat: 19g | Saturated Fat: 2g | Cholesterol: 7mg | Sodium: 79mg | Potassium: 588mg | Fiber: 6g | Sugar: 5g | Vitamin A: 850IU | Vitamin C: 7.6mg | Calcium: 51mg | Iron: 4.7mg
    Did you make this recipe?Mention @boulderlocavore or tag #boulderlocavore!

    Lemony Purple Asparagus Pancetta Pasta in a bowl

    « White Asparagus Arugula Spring Salad with Meyer Lemon White Balsamic Dressing
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    ABOUT THE AUTHOR

    TONI DASH
    Toni Dash head shot

    Toni Dash, is a Certified Nutrition Coach and the writer/blogger, photographer, recipe developer and creator of Boulder Locavore®. She has been developing easy to make, well-tested recipes since 2010. Her seasonal recipes bring excitement to the dining table for both gluten-free and gluten diners. Toni has been featured in numerous publications and on culinary websites for her creative, delicious recipes and travel features. For more details, check out her About page.

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    Reader Interactions

    Comments

    1. Viviane Bauquet Farre- Food and Style says

      April 09, 2013 at 4:25 pm

      5 stars
      Toni, this is a perfect dish- so balanced!

      Reply
      • Toni Dash says

        April 09, 2013 at 9:16 pm

        Thank you Viviane! Always such a high compliment coming from you. Hope you are having a lovely early spring!

        Reply
    2. Happy Valley Chow says

      April 08, 2013 at 1:27 pm

      Oh wow does this look and sound fantastic, thanks for sharing!

      Happy Blogging!

      Reply
    3. Laura Dembowski says

      April 08, 2013 at 11:01 am

      5 stars
      I have heard of purple asparagus, but I’ve never seen it in the store. I would love to give it a try.

      Reply
      • Toni Dash says

        April 08, 2013 at 6:02 pm

        Keep your eye out Laura. I think it’s a relatively new variety. If you are near a Whole Foods I’d call them and see if they carry it!

        Reply
    4. Dina says

      April 08, 2013 at 8:05 am

      5 stars
      very nice pasta dish for spring!

      Reply
      • Toni Dash says

        April 08, 2013 at 6:01 pm

        Thank you Dina! That was my goal and the lemony flavors really made it feel light but flavorful; perfect with the asparagus. I will say we are expecting up to 16 inches of snow tomorrow so I’ll be staring at the photo in disbelief that it really IS spring I think!

        Reply
    5. lindsay | rosemarried says

      April 07, 2013 at 11:53 pm

      I love all your asparagus variations and colors! I’ve had white asparagus before, but NEVER purple! I love it. I love spring and all the produce (and promise) that it brings. This recipe is simple and delightful. Thanks, Toni!

      Reply
      • Toni Dash says

        April 08, 2013 at 5:59 pm

        Lindsay I’m always on the search for a new ‘novel vegetable’ and was so glad to try this! It really is my favorite now and got the impression it is more available than white asparagus which typically has a very short availability. If you see it in your area snatch some up; you’ll be happy you did! xo

        Reply
    6. Dulcie says

      April 07, 2013 at 5:33 pm

      Delicious and beautiful!

      Reply
      • Toni Dash says

        April 07, 2013 at 6:31 pm

        Thanks Dulcie! It’s really a great spring dish and quick to prepare.

        Reply
    7. Jennifer-The Adventuresome Kitchen says

      April 07, 2013 at 8:58 am

      Omg! I’m cooking a similar dish tonight to post this week! Hilarious! Only I’m adding Morels & pecorino and a few other things! Spring is definitely in the air! I love your use of Moroccan lemons. I’ve never tasted one before. I’ve heard they’re wonderful! I’ll link to this when mine goes up!

      Reply
      • Toni Dash says

        April 07, 2013 at 9:08 am

        Great {seasonal} minds think alike! Please do send your link (but I also subscribe to you so would see it there)!

        Reply
    8. Sue Troller says

      April 07, 2013 at 8:16 am

      Yum! Can’t wait to make this!

      Reply
      • Toni Dash says

        April 07, 2013 at 9:05 am

        You won’t be sorry!

        Reply

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    About Toni Dash

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    Welcome! I’m Toni. I’m a Certified Nutrition Coach and my goal is to MAKE YOUR LIFE EASIER with delicious, well-tested recipes and travel tips! More About Me …

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