Serves 4 to 6
1 pound young asparagus, trimmed
8 ounces penne or rigatoni pasta
2 to 3 tablespoons fresh lemon juice
Grated zest of 1 large lemon
4 to 5 tablespoons olive oil (or pine nut oil, roasted garlic oil)
4 tablespoons freshly grated Parmesan cheese
½ cup pine nuts, light toasted
Salt and freshly ground black pepper to taste
Bring a large pot of salted water to a boil. Add asparagus and cook until just tender, about 4 minutes. Remove asparagus with tongs; plunge into cold water to stop cooking. Blot dry and cut into 2-inch lengths.
Boil pasta in the same water until al dente. Drain, rinse under cold water and blot dry. Combine pasta and asparagus in a large bowl. Pour on lemon juice, zest and olive oil and toss. Add Parmesan cheese, pine nuts, salt and plenty of black pepper. Toss again and serve.
For a more substantial dish add grilled chicken or shrimp.
Recipe from Stonewall Kitchen.