Pancetta, Asparagus and Goat Cheese Orecchiette | Williams Sonoma

Name: Pancetta, Asparagus and Goat Cheese Orecchiette | Williams Sonoma
Total time: 40 min
Ingredients: Kosher salt and freshly ground pepper; 1 lb. (500 g) asparagus, ends trimmed, spears cut into 1-inch (2.5-cm) pieces; 5 oz. (155 g) pancetta, chopped; 1/2 yellow onion, chopped; 12 oz. (375 g) orecchiette; 6 Tbs. (3 fl. oz./90 ml) olive oil; 1/4 cup (1 oz./30 g) grated Parmesan cheese; 3 oz. (90 g) goat cheese, at room temperature, cut or broken into 1-inch (2.5-cm) pieces; 2 Tbs. pine nuts, toasted

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Pancetta, Asparagus and Goat Cheese Orecchiette Chopped pancetta and little pine nuts nestle perfectly into the crevices of orecchiette, a small ear-shaped

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Ingredients

Kosher salt and freshly ground pepper
1 lb. (500 g) asparagus, ends trimmed, spears cut into 1-inch (2.5-cm) pieces
5 oz. (155 g) pancetta, chopped
1/2 yellow onion, chopped
12 oz. (375 g) orecchiette
6 Tbs. (3 fl. oz./90 ml) olive oil
1/4 cup (1 oz./30 g) grated Parmesan cheese
3 oz. (90 g) goat cheese, at room temperature, cut or broken into 1-inch (2.5-cm) pieces
2 Tbs. pine nuts, toasted