Bow Tie Pasta With Asparagus, Sun-Dried Tomatoes, and Boursin

Ingredients

Directions

1. 1

   Put the pine nuts in a dry small skillet over medium heat. Shake costantly until evenly toasted on all sides, about 4 minutes. Set aside.

2. 2

   Fill a large saucepan three fourths full of water. Bring to a boil over high heat an dadd kosher salt. (about 1 1/2 teaspoons kosher salt per quart of water). Add teh pasta and cook, stirring occasionally, until barely tender, 8 to 10 minutes. Add the asparagus to the pan an dcook until tender-crisp, 1 to 2 minutes. Drain the pasta and asparagus, reserving 3/4 cup of the cooking water.

3. 3

   Set the pan over medium heat an dheat the olive oil. Add the garlicand cook until fragrant and lightly brown, 1 to 2 minutes. Return the pasta and asparagus to the pan, then add the reserved cooking water. Add the tomatoes (if using), Parmesan cheese, Bousin, dill an dthe 3/4 teaspoons lemon pepper and toss to combine. Stir in the pine nuts. Season with kosher salt to taste and more lemon pepper if necessary.

4. 4

   Divide the pasta between 2 bowls and garnish with parsley, if desired. Serve immediately.