Pasta with Asparagus and Pine Nuts

Lemon and dill provide sparkle in this fresh, light dish perfect for the plentiful asparagus season, and garlic adds healthful benefits.

You can throw this recipe together very quickly, giving you more time to enjoy the spring weather. Fast, tasty and appealing!

INGREDIENTS
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 pasta (this recipe recommends farfalle, but use any type you fancy)
2 tablespoons minced fresh dill
Zest and juice of one fresh lemon
Salt and freshly-ground black pepper

1. 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.

2. 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.

3. Cook the pasta in a large pot of boiling salted water, stirring occasionally, until it is al dente, about 8 to 10 minutes. When the pasta is cooked, drain it and place it in a large serving bowl with the asparagus and pine nuts.

4. 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.

Serves 4.

Read more: Food, All recipes, Entrees

Adapted from Pasta for All Seasons by Robin Robertson (Harvard Common Press, 2000). Copyright (c) 2000 by Robin Robertson. Reprinted by permission of Harvard Common Press.
Adapted from Pasta for All Seasons by Robin Robertson (Harvard Common Press, 2000).

Disclaimer: The views expressed above are solely those of the author and may not reflect those of
Care2, Inc., its employees or advertisers.

Danuta W.

12:18AM PST on Dec 5, 2011

Thanks for posting.

send a green star

Jennifer C.

12:35AM PDT on Sep 15, 2011

Great recipe. I love asparagus. Thanks.

12:34AM PDT on Sep 15, 2011

Yummy! Thanks for the recipe.

KARLOLINA G.

12:54AM PDT on Mar 14, 2011

Thank you. This will be another one for my recipe book.

Mervi R.

4:35PM PST on Jan 14, 2010

Absolutely love asparagus...

Helen B.

7:33AM PDT on Apr 5, 2008

WITH OUT THE PICTURE--IT COULD BE PRINTED ON ONE SHEET OF PAPER--WITH OUT PRINTING THE REST OF THE RECIPES ON THE BACK SIDE--WHICH COULD BE USED FOR ANOTHER RECIPE---LETS SAVE THE TREES---HELEN B

Debbie K.

1:34PM PDT on Apr 4, 2008

This is really good. Loved the flavors of the toasted nuts, I used pine nuts but am sure any nut toasted would compliment. After tasting the "original recipe" we threw in a few capers and sundried tomatoes. We were eying up the artichoke hearts but thought...next time. A really nice recipe.

Ronda A.

2:50PM PDT on Apr 3, 2008

oops, what I meant is.. eating the McDougall recipes provides nutrition and you don't have to count calories! :)

2:47PM PDT on Apr 3, 2008

Shirley, with small changes this recipe is low cal and healthy. Omit the oil or most of it, use whole wheat or rice pasta, and pine nuts can be subsituted with any nut you like (or omitted for calorie purposes).

If you count calories vs nutrition you should try recipes from Dr. McDougall.

Shirley S.

1:32PM PDT on Apr 3, 2008

I'd love to see how many calories each one of your recipes contain. They all look delicious but because I count calories- I won't try them.
Shirley Skidmore