Prep 10 mins
Cook 25 mins
Although this serves two, it can easily be adapted for more. Garden fresh and quick to make. From Bride and Groom: First and Forever.
- 1⁄3 cup pine nuts
- kosher salt
- 8 ounces bow tie pasta
- 14 medium asparagus spears, trimmed and cut into 1 1/2-inch pieces
- 1 tablespoon olive oil
- 4 large garlic cloves, mince
- 1⁄3 cup sun-dried tomato packed in oil, drained
- 1⁄4 cup grated parmesan cheese, preferably parmigiano reggiano
- 2 ounces boursin cheese, garlic and fine herbs
- 1 tablespoon chopped fresh dill or 3⁄4 teaspoon dried dill weed
- 3⁄4 teaspoon lemon pepper, plus more as needed
- fresh flat leaf parsley, for garnishing (optional)
- Put the pine nuts in a dry small skillet over medium heat. Shake constantly until evenly toasted on all sides, about 4 minutes. Set aside.
- Fill a large saucepan three fourths full of water. Bring to a boil over high heat and add kosher salt. (about 1 1/2 teaspoons kosher salt per quart of water). Add the pasta and cook, stirring occasionally, until barely tender, 8 to 10 minutes. Add the asparagus to the pan and cook until tender-crisp, 1 to 2 minutes. Drain the pasta and asparagus, reserving 3/4 cup of the cooking water.
- Set the pan over medium heat and heat the olive oil. Add the garlic and cook until fragrant and lightly brown, 1 to 2 minutes. Return the pasta and asparagus to the pan, then add the reserved cooking water. Add the tomatoes (if using), Parmesan cheese, Bousin, dill and the 3/4 teaspoons lemon pepper and toss to combine. Stir in the pine nuts. Season with kosher salt to taste and more lemon pepper if necessary.
- Divide the pasta between 2 bowls and garnish with parsley, if desired. Serve immediately.
DIVINE! I didn't have lemon pepper so used 2 ts lemon zest. Herby and lemony, great set up for the asparagus.