Lemon pasta with asparagus and pine nuts
2 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | pounds | Fresh asparagus |
| 6 | ounces | Penne |
| 1 | tablespoon | Olive oil |
| 2 | teaspoons | Grated lemon zest -- about 2 |
| Lemons | ||
| ⅛ | cup | Fresh lemon juice |
| Salt and freshly ground | ||
| Black pepper -- to taste | ||
| ½ | cup | Coarsely chopped roasted red |
| Peppers -- optional | ||
| 3 | tablespoons | Toasted pine nuts |
| 8 | tablespoons | Shaved fresh Parmesan |
| Cheese | ||
Directions
Trim asparagus and steam until tender-crisp, 3 to 4 minutes. Cut into 1-inch lengths. Cook pasta, drain and place in a warmed, large serving bowl; toss with oil. Add asparagus, lemon zest, lemon juice, salt, pepper, roasted peppers (if using) and pine nuts. Gently toss to mix. Add cheese and toss; taste and adjust seasonings. Serve immediately.
Posted to EAT-L Digest - 17 Jun Date: Tue, 18 Jun 1996 08:24:26 -0400 From: Betsy Burtis <BuddoB@...> Recipe By : Felicia Pickering - EAT-L