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1
Cook pancetta in oil in a large heavy skillet over moderately low heat, stirring frequently, until golden and fat is rendered, 10 to 12 minutes.
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2
Add onion and marjoram and cook, stirring occasionally, until onion is well browned, 10 to 15 minutes.
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3
Remove from heat and transfer half of mixture to a 2-quart saucepan and remaining half to a bowl.
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4
Stir walnuts, parsley, 1/8 teaspoon salt, and pepper into mixture in bowl.
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5
Cool filling.
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6
Add water, red pepper flakes, and cheese rind to pancetta mixture in saucepan and simmer briskly, uncovered, until reduced to about 1 cup, about 12 minutes.
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7
Pour through a fine sieve into a bowl and stir in remaining 1/8 teaspoon salt.
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8
Place 1 level teaspoon filling in center of 1 pasta square, keeping remaining squares covered tightly with plastic wrap.
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9
Moisten edges of pasta square with water and fold in half to form a triangle, pressing around filling to force out air (air pockets increase the chance of pansoti breaking during cooking) and then pressing edges to seal.
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10
Transfer to a dry kitchen towel.
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11
Make more pansoti in same manner.
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12
Cook asparagus tips in a small saucepan of salted boiling water until crisp-tender, about 2 minutes.
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13
Drain in a sieve and plunge into a bowl of ice and cold water to stop cooking.
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14
Drain and pat dry.
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15
Bring a 6-quart pot of salted water to a boil, then add pansoti and cook at a strong simmer, gently stirring once or twice, until tender, 3 to 5 minutes.
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16
While pansoti are boiling, cook asparagus tips in oil in a small skillet over low heat until heated through, 1 to 2 minutes.
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17
Heat sauce in a 12-inch skillet over moderate heat until hot.
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18
Transfer pansoti with a slotted spoon to sauce and cook over moderate heat, stirring gently, 1 minute.
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19
Transfer pansoti to plates with slotted spoon, then top with some sauce and sprinkle with asparagus tips.
