Gemelli With Asparagus and Pine Nuts

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."

• Ready In: 25 mins
• 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

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.