Asparagus and Pancetta Gluten Free Pasta with Hazelnuts

This gluten-free, dairy-free pasta is light and lemony - perfect for a spring day.

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Prep Time: 15 mins
Cook Time: 10 mins
Serves: 6


  • 1 pkg Italpasta Gluten Free Elbows
  • 2 tbsp extra virgin olive oil
  • 1 lb asparagus, trimmed and cut 1 inch pieces
  • 1/2 cup pancetta, diced
  • 1 onion, chopped
  • 2 cloves garlic, minced
  • 2 tbsp lemon juice
  • 1/2 tsp pepper
  • 1/2 cup hazelnuts, toasted, coarsely chopped
  • 2 tbsp fresh parsley, chopped


  • Heat olive oil in large skillet set over medium heat; sauté asparagus, pancetta, onion and garlic for 5 to 7 minutes or until vegetables are tender.
  • Meanwhile, in pot of boiling salted water, cook pasta according to package directions; drain, reserving 3/4 cup (175 mL) of pasta water.
  • Add pasta, pasta water and lemon juice to skillet; toss to combine well. Season with pepper. To serve, sprinkle with hazelnuts and parsley.


To toast hazelnuts, place nuts on baking sheet; bake in 350°F (180°C) oven for 8 to 10 minutes or until fragrant and skins are blistered. Wrap nuts in clean tea towel and rub to remove loose skins.

Nutritional Analysis

Calories: 350kcal | Carbohydrates: 51g | Protein: 6g | Fat: 13g | Cholesterol: 10mg | Sodium: 150mg