As I prepared for Easter this year, I began searching for a light recipe for our pasta course for dinner.
I found this Cooking Light recipe, Pasta With Asparagus, Pancetta and Pine Nuts. It seemed like the perfect choice.
I tested the recipe last Sunday for dinner, substituting cooked and crumbled turkey bacon for the pancetta and toasted chopped walnuts for the pine nuts. It was very easy, and it was just the taste of spring we were craving.
I’ll follow up this course with a lean ham and assorted sides, and then I’m going to try Cooking Light’s Pistachio Pavlovas with Lemon Curd and Berries, a nice light dessert that looks gorgeous.
Image courtesy of James Barker/FreeDigitalPhotos.net.