Bow Tie Pasta With Asparagus, Sun-Dried Tomatoes, and Boursin

Although this serves two, it can easily be adapted for more. Garden fresh and quick to make. From Bride and Groom: First and Forever.

• Ready In: 35 mins
• Serves: 2

Ingredients

• 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)

Directions

1. 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.
2. 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.
3. 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.
4. Divide the pasta between 2 bowls and garnish with parsley, if desired. Serve immediately.