Lemon Penne With Asparagus & Pine Nuts
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. Comments are closed.
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Authors:
Dr. Julia Wray
Doctor of Chiropractic Rebecca Haines
Certified Holistic Health Coach Browse by Category
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