Pancetta Pasta Salad
(Insalata di Pasta e Pancetta)
Ingredients:
1 lb (500 grams) dried large shell pasta
2 bunches asparagus, trimmed, halved
12 slices (180 grams) pancetta, chopped
3 green onions, thinly sliced diagonally
1/4 cup chopped fresh flat-leaf parsley leaves
1/2 cup whole-egg mayonnaise
2 teaspoons finely grated lemon rind
2 tablespoons lemon juice
1 tablespoon wholegrain mustard
Directions:
Cook pasta in a large saucepan of boiling, salted water until 'al dente', adding asparagus for the last 2 minutes of cooking. Drain.
Refresh under cold water. Cool. Drain.
Meanwhile, heat a frying pan over high heat.
Add pancetta.
Cook, stirring, for 2 minutes or until browned and crisp.
Transfer to a plate lined with paper towel. Cool.
Combine pasta, asparagus, pancetta, onion and parsley in a large bowl.
Combine mayonnaise, lemon rind, lemon juice and mustard in a bowl.
Add to pasta mixture. Toss to combine.
Refrigerate in a large airtight container or bowl. Serves 8.