Gnocchetti Sardi with Asparagus, Smoked Pancetta and Salted Ricotta
This flavour packed recipe is from Stephanie and Angela at Hare and Tortoise Kitchen who say the sweetness of the asparagus and the smoky saltiness of the pancetta couple oh so well!
- 10 asparagus spears, woody ends removed
- 150g smoked pancetta or bacon, sliced
- 2 garlic cloves, crushed
- 40g butter
- 2 tablespoons olive oil
- 1/4 cup white wine
- 250g small pasta shells such as Gnocchetti Sardi (see Tip)
- 50g freshly grated firm salted ricotta
- Cook the pasta in lightly salted water as per instructions on the packet, keeping in mind the bacon and ricotta contribute a fair amount of seasoning to this dish. While the pasta is cooking, prepare the sauce.
- Chop the asparagus into 5cm pieces. Heat a large pan on medium to high heat. Add the olive oil and butter and when melted, add the sliced pancetta or bacon. Cook until the pancetta or bacon starts to pop.
- Add the garlic and stir through for 20-30 seconds. Add the asparagus and cook for a further 2-3 minutes on medium heat. Increase the heat to high and add the wine. Allow the wine to reduce for 1-2 minutes.
- By this stage, the pasta should be cooked (al-dente). Using a slotted spoon or a sieve, transfer the pasta directly to the sauce. Do not strain the pasta in a colander, as it will render the dish too dry.
- Stir to combine the ingredients thoroughly. Turn off the heat, stir through the grated ricotta cheese until melted and then serve.
- Gnocchetti Sardi is small shell shaped pasta that will scoop up all of the tasty goodness created in this recipe. Feel free to use whatever pasta is in your pantry, including fresh gnocchi or spaghetti.
Recipe courtesy of Hare and Tortoise Kitchen www.hareandtortoisekitchen.com