Name: Pancetta pasta salad
Prep time: 15 min
Cook time: 12 min
Total time: 27 min
Yield: 1
Ingredients: 500g dried large shell pasta; 2 bunches asparagus, trimmed, halved; 180g pancetta; 3 green onions, thinly sliced diagonally; 62.50 ml chopped fresh flat-leaf parsley leaves; 123.75 gm whole-egg mayonnaise; 2 tsp finely grated lemon rind; 42.00 gm lemon juice; 23.40 gm wholegrain mustard

Pancetta pasta salad

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Prep Time:
15 minutes

Cook Time:
12 minutes

Total Time:
27 minutes

Quick and delicious pasta salad, ideal for impromptu entertaining.

Ingredients:

500g dried large shell pasta
2 bunches asparagus, trimmed, halved
180g pancetta
3 green onions, thinly sliced diagonally
62.50 ml chopped fresh flat-leaf parsley leaves
123.75 gm whole-egg mayonnaise
2 tsp finely grated lemon rind
42.00 gm lemon juice
23.40 gm wholegrain mustard

Instructions:

Boil pasta in a large pot of salted water until al dente, adding asparagus for the last 2 minutes. Drain and rinse with cold water to cool.
Heat a frying pan over high heat. Add pancetta and cook for 2 minutes, stirring occasionally, until browned and crispy. Transfer the pancetta to a paper towel-lined plate to cool.
Mix pasta, asparagus, crispy pancetta, onion, and fresh parsley in a spacious bowl.
Mix together mayonnaise, lemon zest, lemon juice, and mustard in a bowl. Stir into the pasta. Toss well to coat. Chill in a spacious airtight container.

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