| Cook Time | 20 minutes, start to finish |
| Servings |
people
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Ingredients
Garnish:
- 1/2 cup shredded Parmesan cheese
- 1/4 cup pine nuts (toasted)
Vegetables:
- 6 cloves garlic
- 2 tablespoons high-heat cooking oil
- 1/2 tablespoon water
- 1 bunch asparagus
- 2 tablespoons extra virgin olive oil
- 1 teaspoon salt
- 1/8 teaspoon ground black pepper
Ingredients
Garnish:
Vegetables:
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Instructions
For pasta:
- Prepare pasta according to package instructions, or fill a large saucepan about half full of water and add salt. Cover and bring to a boil over high heat. Add pasta and cook until al dente, about 7 to 9 minutes.
- Remove 1/4 cup cooking liquids and set aside for later. Drain pasta then return to saucepan and cover to keep warm.
For garnish:
- While preparing pasta, heat a large skillet over medium heat. Add pine nuts and stir continually until fragrant and just turning golden. Transfer to a small plate or bowl to cool.
- Grate, shred, or shave fresh Parmesan cheese and set aside.
For vegetables:
- Mince garlic. Heat oil in large skillet over medium-low heat. Add garlic and cook, stirring frequently 1 to 2 minutes. Remove from heat and let stand while you continue.
- Trim asparagus spears by cutting off and discarding the bottom one-third or one-half, leaving the top 6 to 8 inches. Slice across asparagus spears on the diagonal into 1- to 2-inch pieces. Add asparagus and water to skillet and return to medium-low heat. Stir, then cover and steam, 2 to 3 minutes, or until crisp-tender.
- Add asparagus mixture to pasta in the saucepan, along with reserved pasta liquids. Toss to combine. Heat over low until water has been absorbed.
- Add olive oil, salt, and pepper, and toss again.
- Garish with Parmesan and pine nuts.