PASTA DAY: Farfalle With Asparagus And Pine Nuts

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* Exported from MasterCook *

 

Farfalle With Asparagus And Pine Nuts

 

Recipe By : Pasta For All Seasons, by Robin Robertson, page 33

Serving Size : 4 Preparation Time :0:00

Categories : Main Dishes, Vegetarian Pasta, Couscous, Etc.

Vegetables

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

1/2 cup pine nuts

3 tablespoons extra-virgin olive oil

1 garlic clove -- finely minced

1/2 pound thin asparagus -- cut diagonally

into 1-inch pieces

1 pound farfalle

2 tablespoons minced fresh dill

zest and juice of 1 fresh lemon

salt and freshly ground black pepper

 

Serves 4

 

Lemon and dill provide the sparkle in this fresh-tasting dish that is

perfect for springtime, when tender young asparagus are plentiful. I like

to accompany this dish with a bottle of Soave or other crisp Italian white

wine.

 

Lightly toast the pine nuts in a dry skillet over medium heat until golden

brown, about 1 to 2 minutes. Transfer the nuts to a small bowl and set

aside. Reheat the skillet with 1 tablespoon of the olive oil over medium

heat. Add the garlic and asparagus, and cook until the asparagus is

slightly tender, about 4 to 5 minutes. Cook the farfalle in large pot of

salted boiling water, stirring occasionally, until it is al dente, about 8

to 10 minutes. When the pasta is cooked, drain it and place in a large

serving bowl with the asparagus and pine nuts. Add the remaining olive

oil, the dill, lemon zest, and lemon juice. Season with salt and pepper to

taste, and toss gently to combine. Serve immediately.

 

Other pasta choices: fusilli, gemelli

 

 

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