Summer Produce Pasta
Every year I experience a friction that comes with the changes of the season. On one hand, I am ready for Fall weather but not ready for Summer produce to dwindle. To enjoy the last few weeks of the season, I usually go all in on the produce at the farmer’s market and toss together this beautiful Summer Pasta that is wonderfully light, flavorful, and refreshing — you'll want to make it for the next few weeks while all the veggies are still in season!
Why You'll Love This
Light and refreshing — A bright, lemony dressing keeps this pasta from feeling heavy, even with pancetta and cheese in the mix.
A great use of late-summer produce — Asparagus and cherry tomatoes make the most of what's still in season.
Ready in about 30 minutes — Simple enough for a weeknight, but bright enough to feel special.
Built-in crunch and salt — Toasted pine nuts and crispy pancetta add texture and savoriness to every bite.
Key Ingredients
Asparagus — Cooked right in the pasta water during the last few minutes, so it's tender-crisp without dirtying an extra pot.
Cherry tomatoes — Add a juicy, fresh sweetness that plays off the bright lemon dressing.
Pancetta — Salty and crisp, it adds a savory, meaty contrast to the light vegetables.
Pine nuts — Toasted for a nutty crunch that rounds out the dish.
Fresh lemon juice and zest — The backbone of the dressing, giving the whole dish its refreshing, summery character.
Parmigiano-Reggiano — A salty, savory finish that ties everything together.
Summer Produce Pasta
Prep time: 15 minutes | Cook time: 15 minutes | Serves 4
Ingredients:
12 ounces fusilli
½ cup asparagus, trimmed and cut diagonally into 1½-inch pieces
¼ cup cherry tomatoes, quartered
2 garlic cloves, minced
3 tablespoons pine nuts, toasted
4 ounces pancetta, diced
3 tablespoons fresh lemon juice
1 teaspoon lemon zest
2 tablespoons extra-virgin olive oil
½ cup Parmigiano-Reggiano, grated
Salt and pepper, to taste
Instructions:
Bring a large pot of salted water to a boil. Cook the pasta according to package directions, adding the asparagus to the pot during the last 3 minutes of cooking.
Reserve 1 cup of pasta water, then drain the pasta and asparagus.
Sprinkle the pasta mixture with the garlic, return it to the pot, and toss well.
Heat a small pan over medium heat. Add the pancetta and cook until crisp. Transfer to a towel-lined plate and set aside. Wipe out the pan, then add the pine nuts. Cook until golden brown, then transfer to a heatproof bowl to stop the cooking.
Combine the lemon juice, lemon zest, olive oil, salt, and pepper in a small bowl, stirring with a whisk.
Drizzle the dressing over the pasta mixture and toss well to coat. If the mixture seems dry, add the reserved pasta water, ¼ cup at a time, until it reaches the right consistency.
Top with the pine nuts, pancetta, and cherry tomatoes, then add the cheese and toss to combine.
Tips for Success
Add the asparagus straight into the pasta pot for the last few minutes of cooking — it saves a pan and keeps the asparagus tender-crisp rather than mushy.
Cook the pancetta first and use the same pan for the pine nuts; the residual flavor adds a little extra depth.
Watch the pine nuts closely once they're in the pan — they go from golden to burnt quickly.
Add the pasta water gradually, a splash at a time, so you don't end up with a watery dressing.
Toss in the tomatoes, pancetta, and pine nuts right before serving so everything stays fresh and crisp rather than sitting and softening.
Ways to Serve It
As a light main course — On its own, it's a satisfying warm-weather dinner.
As a side dish — Pair with grilled chicken, shrimp, or fish for a heartier meal.
At room temperature — Great for a picnic, potluck, or make-ahead lunch.
With extra greens — Toss in some arugula or baby spinach for added freshness.
Storage
Store leftovers in an airtight container in the refrigerator for up to 3 days. This pasta is delicious cold or at room temperature, making it easy to enjoy straight from the fridge, or reheat gently with a splash of water to loosen it back up.
Swaps and Substitutions
Fusilli: Any short pasta shape, like penne or orecchiette, works well.
Asparagus: Green beans or zucchini make good seasonal substitutes.
Pancetta: Bacon works well in its place.
Pine nuts: Toasted slivered almonds or walnuts are a good, more budget-friendly swap.
Parmigiano-Reggiano: Pecorino Romano can be used for a slightly sharper finish.