Gemelli With Asparagus and Pine Nuts
- Ready In:
- 25mins
- Ingredients:
- 8
- Serves:
-
4-5
ingredients
- 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
- 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.
- 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.
- Meanwhile, cook the pasta in a large pot of boiling salted water until al dente. Drain and return to the pot.
- Add the asparagus and garlic mixture, reserved pine nuts, lemon juice, salt and lemon-pepper seasoning; toss gently to combine, serve at once.
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Reviews
-
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!
RECIPE SUBMITTED BY
When I was little, I wanted to grow up to be a chef. I grew up to be a doctor instead, but I still love to cook and eat! I especially love recipes that make use of fresh vegetables.
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