Pancetta Asparagus Pasta with Artichoke Hearts

Hello and welcome to Djalali Cooks. I have been excited to try the newest pasta shape, Cascatelli, since it first came out in 2021 and I finally found it at Trader Joe’s. It is (and has been) available online since its debut, but it was always sold out! Shaped and named for “waterfalls” Cascatelli is said to hold on to sauces better than any pasta out there. Today’s recipe is perhaps not the best first use of this unique waterfall shape, because we don’t have a true sauce. But I will say that Cascatelli did not disappoint. Let’s do it: Pancetta Asparagus Pasta with Artichoke Hearts.

Pancetta, Shallots, Asparagus and Artichoke Hearts

Let’s get everything prepped. About half a bunch of asparagus will do for this recipe. Cut the rough ends off the asparagus and then chop the asparagus into roughly 1/2-inch pieces. We will drain, rinse and quarter the artichoke hearts. Let them sit and dry off on a couple paper towels. Slice a few shallots thinly.

Get 4 quarts of water going in a large pot over high heat, cover the pot. Meanwhile we can cook the onions and the pancetta. Heat 2 tablespoons of olive oil in a large skillet with high sides, like a braiser, and add the shallots. Cook while stirring over medium heat until the shallots are softened.

Add the diced pancetta and cook until the pancetta is cooked through, and it’s light pink and opaque. Then add the asparagus.

Sauté the asparagus, shallot and pancetta mixture until the asparagus just begins to tenderize and turn brighter green. Then reduce the heat to low and add the quartered artichoke hearts.

Season with a little kosher salt and black pepper and stir to combine. While that is keeping warm on low heat, let’s toast some panko for a crunchy, toasty topping.

Toasted Panko Topping

Add a drizzle of olive oil to about 1/3 cup of panko bread crumbs. Stir to coat the panko in the olive oil, adding a little more as needed. In a dry skillet over medium-low heat, toast the panko. Add a sprinkle of kosher salt and shake the pan to evenly toast the panko. When it’s mostly golden, remove from heat.

Cascatelli Pasta

By now, the pasta water should boiling. Remove the lid and add 2 tablespoons of kosher salt. Give it a stir and pour in the pasta. Set a timer for 8 minutes. We want to cook the pasta al dente. So start checking its doneness at the 8 minute mark. When it’s done to al dente, scoop out 1 cup of the cooking water and drain the pasta.

Add the cooked pasta to to the skillet with the artichoke, pancetta and asparagus mix. Pour on a little pasta water and stir to combine the mixture and coat everything in the pasta water. Sprinkle on a pinch of red pepper flakes and drizzle on some olive oil.

Stir to combine and add about 2 tablespoons of ground parmesan cheese. Stir again to mix in the cheese and cut the heat.

Sprinkle the toasted panko over the top and sprinkle on some fresh parsley; we are ready to serve!

While the flavors and textures are spot on, I will say that the Cascatelli pasta did break up a little bit with all the stirring. Some of the ruffled edges separated from the shape. So ultimately, this pasta shape does better with minimal stirring. But this is an easy dish to switch out the pasta – try spaghetti, bucatini, macaroni, or rigatoni.

Pancetta Asparagus Pasta with Artichoke Hearts

It’s hard to beat the pancetta, asparagus, artichoke heart combination, no matter what type of pasta you use for this (possibly a controversial statement to pasta purists, but I am ok with that). The fresh snap of the asparagus; chewy, savory pancetta with the shallot; juicy artichoke heart; throw in a little parmesan, red pepper flakes and top it with toasted panko it all works together so beautifully with bouncy, chewy pasta.

Thank you all so much for stopping by today! I have many pasta recipes perfect for spring and summer: check out Pasta and Sugar Snap Peas with Burrata or Easy Peanut Noodle Salad. Take care and be well, xo Kelly

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Pancetta Asparagus Pasta with Artichoke Hearts

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Dinner, Main Course – American/Italian

By Kelly Djalali – Serves: 2-4

Prep Time: 15 Minutes – Cooking Time: 15 Minutes – Total Time: ~30 Minutes

Pasta, snappy asparagus, savory pancetta, shallot, juicy artichoke heart, a little parmesan, red pepper flakes, topped with toasted panko.

Ingredients

• 2 tbsp. Olive Oil, plus more for drizzling over pasta
• 3 Shallots, sliced thin
• 4 oz. Diced Pancetta
• 1/2 Bunch Asparagus, ends trimmed, cut into 1/2-inch pieces
• 1 14-oz. Can of Artichoke Hearts, drained, rinsed cut into quarters
• Kosher Salt and Black Pepper, to taste
• 16 oz. Cascatelli Pasta, or spaghetti, bucatini, macaroni, or rigatoni
• Pinch of Red Pepper Flakes
• 2 tbsp. Ground Parmesan Cheese
• 2 tbsp. Rough Chopped Fresh Parsley, for garnish
• Toasted Panko
• 1/3 cup Panko Bread Crumbs
• Drizzle Olive Oil
• Pinch of Kosher Salt

Instructions

1

Get 4 quarts of water going in a large pot over high heat, cover the pot. Meanwhile heat 2 tablespoons of olive oil in a large skillet with high sides, like a braiser, and add the shallots. Cook while stirring over medium heat until the shallots are softened.

2

Add the diced pancetta and cook until the pancetta is cooked through, and it's light pink and opaque. Then add the asparagus.

3

Sauté the asparagus, shallot and pancetta mixture until the asparagus just begins to tenderize and turn brighter green. Then reduce the heat to low and add the quartered artichoke hearts.

4

Season with a little kosher salt and black pepper and stir to combine. While that is keeping warm on low heat, toast the panko.

5

Add a drizzle of olive oil to about 1/3 cup of panko bread crumbs. Stir to coat the panko in the olive oil, adding a little more as needed. In a dry skillet over medium-low heat, toast the panko. Add a sprinkle of kosher salt and shake the pan to evenly toast the panko. When it's mostly golden, remove from heat.

6

By now, the pasta water should boiling. Remove the lid and add 2 tablespoons of kosher salt. Give it a stir and pour in the pasta. Set a timer for 8 minutes. We want to cook the pasta al dente. So start checking its doneness at the 8 minute mark. When it's done to al dente, scoop out 1 cup of the cooking water and drain the pasta.

7

Add the cooked pasta to to the skillet with the artichoke, pancetta and asparagus mix. Pour on a little pasta water and stir to combine the mixture and coat everything in the pasta water. Sprinkle on a pinch of red pepper flakes and drizzle on some olive oil.

8

Stir to combine and add about 2 tablespoons of ground parmesan cheese. Stir again to mix in the cheese and cut the heat.

9

Sprinkle the toasted panko over the top and sprinkle on some fresh parsley; ready to serve!

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