Gemelli With Asparagus and Pine Nuts

Ingredients

• 1/4 cup pine nuts
• 2 tablespoons extra-virgin olive oil
• 1/2 lb thin asparagus, trimmed and cut diagonally into 1-inch pieces
• 1 garlic clove, minced
• 12 ounces gemelli pasta
• 2 tablespoons fresh lemon juice
• 1/2 teaspoon coarse salt
• 1/4 teaspoon lemon-pepper seasoning

Directions

1. 1

   Heat a medium nonstick skillet over medium heat. Add the pine nuts and cook, stirring constantly, until fragrant and lightly browned, about 3 minutes. Immediately remove from skillet and transfer to a small bowl; set aside.

2. 2

   Return the skillet to medium heat and add the oil. Add the asparagus and garlic and cook, stirring often, until the asparagus is slightly tender, 4-5 minutes.

3. 3

   Meanwhile, cook the pasta in a large pot of boiling salted water until al dente. Drain and return to the pot.

4. 4

   Add the asparagus and garlic mixture, reserved pine nuts, lemon juice, salt and lemon-pepper seasoning; toss gently to combine, serve at once.