Food Friday: Spring Pasta

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.