Step by Step method

1. Step 1.

   To the pan of cooked vegetables, add the cooked pasta, mascarpone, butter, cooked pancetta, as much of the truffle zest as you'd like, and half the reserved pasta cooking water.

2. Step 2.

   Top the salad with the chopped pistachios.

3. Step 3.

   Serve the finished pasta with the salad on the side. Garnish the pasta with the parmesan and sliced chives.

4. Step 4.

   Turn off the heat.

5. Step 5.

   Cook on medium-high, stirring constantly, 1 to 2 minutes, or until the pasta is coated (if necessary, gradually add the remaining cooking water to ensure the pasta is thoroughly coated).

6. Step 6.

   Finish the pasta & serve your dish

7. Step 7.

   Make the salad

8. Step 8.

   Fill a medium pot 3/4 of the way up with salted water; cover and heat to boiling on high.

9. Step 9.

   Wash and dry the fresh produce.

10. Step 10.

    Snap off and discard the tough, woody stem ends of the asparagus; cut crosswise into 1-inch pieces (keeping the pointed tips intact).

11. Step 11.

    Peel and thinly slice the shallot. Halve the radishes lengthwise, then thinly slice crosswise.

12. Step 12.

    Thinly slice the chives. Roughly chop the pistachios.

13. Step 13.

    In a large bowl, whisk together the mustard, vinegar, and 2 tablespoons of olive oil; season with salt and pepper.

14. Step 14.

    Cook the pasta

15. Step 15.

    Meanwhile, add the pasta to the pot of boiling water.

16. Step 16.

    Cook, stirring occasionally, 11 to 13 minutes, or until al dente (still slightly firm to the bite). Turn off the heat. Reserving ½ cup of the pasta cooking water, drain thoroughly.

17. Step 17.

    Cook the pancetta

18. Step 18.

    In a large pan (nonstick, if you have one), heat a drizzle of olive oil on medium-high until hot.

19. Step 19.

    Add the pancetta. Cook, stirring occasionally, 4 to 5 minutes, or until lightly browned and cooked through.

20. Step 20.

    Leaving any browned bits (or fond) in the pan, transfer to a paper towel-lined plate.

21. Step 21.

    Cook the vegetables

22. Step 22.

    In the pan of reserved fond, heat a drizzle of olive oil on medium-high until hot.

23. Step 23.

    Add the asparagus pieces and sliced shallot; season with salt and pepper.

24. Step 24.

    Cook, stirring occasionally, 2 to 3 minutes, or until lightly browned.

25. Step 25.

    Add the spinach. Cook, stirring frequently, 1 to 2 minutes, or until wilted. Add the verjus.

26. Step 26.

    Cook, stirring frequently, 30 seconds to 1 minute, or until combined. Turn off the heat.

27. Step 27.

    To the bowl of dressing, add the arugula and sliced radishes; season with salt and pepper. Toss to coat.

28. Step 28.

    Prepare the ingredients & make the dressing