Gemelli With Asparagus and Pine Nuts

Eat Your Vegetables!'s Note:

This recipe is from Vegan Italiano. "Gemelli is a short braided pasta, ideal for tossing with inch-long asparagus, but any tubular variety--penne is a good choice--will work in this appealing springtime recipe."

• Total Time: 25 mins
• Prep Time: 0 mins
• Cook Time: 25 mins

Ingredients:

Servings: 4

• 1/4 cup pine nuts
• 2 tablespoons extra virgin olive oil
• 1/2 lb thin asparagus, trimmed and cut diagonally into 1-inch pieces
• 1 garlic clove, minced
• 12 ounces gemelli pasta
• 2 tablespoons fresh lemon juice
• 1/2 teaspoon coarse salt
• 1/4 teaspoon lemon-pepper seasoning

Directions:

1. Heat a medium nonstick skillet over medium heat. Add the pine nuts and cook, stirring constantly, until fragrant and lightly browned, about 3 minutes. Immediately remove from skillet and transfer to a small bowl; set aside.
2. Return the skillet to medium heat and add the oil. Add the asparagus and garlic and cook, stirring often, until the asparagus is slightly tender, 4-5 minutes.
3. Meanwhile, cook the pasta in a large pot of boiling salted water until al dente. Drain and return to the pot.
4. Add the asparagus and garlic mixture, reserved pine nuts, lemon juice, salt and lemon-pepper seasoning; toss gently to combine, serve at once.

Reviews

[MacV]

Yes, yes! I make a dish so similar to this it's uncanny. This has the gemelli and I use farfelle, but have used penne. And used angel hair once and you can't go wrong with any of them. When I don't have lemons, I use 1/2 tsp of oregano and 1/2 tsp of basil. But the asparagus, pine nuts, garlic and olive oil--don't change any of that. And instructions are perfect!