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Pasta with Asparagus Pancetta and Pine Nuts (Low Carb, Gluten-Free)

Jeanette
  • 15 minutes
  • Serves 2

INGREDIENTS

2 oz

Antibiotic-free pancetta, uncured

1

bunch Asparagus

3

Garlic cloves

1

Lemon, fresh wedge

4 oz

Tofu shirataki noodles

1

Salt and freshly ground pepper

2 tsp

Olive oil, extra virgin

1 tbsp

Pine nuts, toasted

1

Parmigiano-reggiano cheese, fresh grated