This dish is a riff on a recipe from Cooking Light. It's a quick and easy dish to make; and the basics (pasta, the garlic dressing) can be adjusted for whatever you crave (or have on hand). Don't like asparagus? Try steamed broccoli. Crave spinach instead? Add a few fresh cups to the hot pasta and let it wilt. Let the contents of your cupboard serve as a guide.
8 ounces of uncooked pasta (I used mini penne this time; stick with something small)
1 pound of asparagus, trimmed and cut into 1-2 inch pieces
2 cloves minced garlic
3 tablespoons toasted pine nuts
3 ounces diced smoked provolone
2 tablespoons fresh lemon juice
2 teaspoons olive oil
1/2 teaspoon kosher salt
1/4 teaspoon black pepper
To toast pine nuts, preheat oven to 400 degrees. Arrange nuts in a single layer in a shallow pan and toast for 3-4 minutes; the nuts will toast quickly, so keep a close watch. Remove from the oven and place in a small bowl.
Cook past according to package directions. In last few minutes of cooking time, steam asparagus (it should take about 3 minutes....you want the veg to retain its crisp texture). Drain the pasta and then return it to the pan; sprinkle with the garlic and then add the asparagus.
Combine lemon juice, olive oil, salt, and pepper; stir with a whisk. Drizzle over the pasta & asparagus mixture; toss well to coat. Stir in provolone and pine nuts. Serve immediately.
This recipe will serve 4.
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