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Lemon Pasta with Asparagus and Pine Nuts
1 lb fresh asparagus 6 oz penne 1 tablespoon olive oil 2 teaspoons grated lemon zest -- about 2 lemons 1/8 cup fresh lemon juice salt and freshly ground black pepper -- to taste 1/2 cup coarsely chopped roasted red peppers -- optional 3 tablespoons toasted pine nuts 8 tablespoons shaved fresh Parmesan cheese 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. |
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