Pesto Pasta with Roasted Asparagus, Shallots, Red Bell Pepper and Pancetta

This one scored high with the family. This recipe is a nice spring time meal. Easy to cook. Serve with garlic bread and/or a nice mixed green salad.

Cavatappi Pasta
1 lb Asparagus, cut into 1 inch pieces
3 Garlic Cloves, coursely chopped
1 Red Bell Pepper, cut into 1 inch strips
3 Shallots, halved and then quartered
1 4oz package of diced Pancetta
Olive Oil
Salt and Pepper for seasoning
Packaged or fresh made pesto (I used Trader Joe's brand pesto from the cooler section of the store. I think it is the best packaged pesto around).
Shredded Paremsan for garnish (optional)

Pre-heat oven to 425 degrees. On a large baking sheet, toss asparagus, red bell pepper, shallots, onions and garlic, drizzle with olive oil and season with salt and pepper. Roast in the oven for about 15 minutes, tossing every 5 minutes or so.

Meanwhile, start cooking water to bring to boil for pasta. Don't forget to season your water with salt. Once water is boiling, cook pasta according to package directions.

Add pancetta to roasting vegetables, toss and continue to roast while water finishes boiling and pasta cooks. Besure to toss vegetables every 5 minutes or so.

Once pasta is done, place pasta in a large bowl and toss with pesto. Once completelty coated, add roasted vegetables and toss until mixed nicely. Garnish with shredded parmesan (optional) and sever and ENOY!!!!

Wine pairing......Chianti or a Barbera.