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Asparagus & Pine Nut Pasta

Name: Asparagus & Pine Nut Pasta
Prep time: 30

(7 votes, average: 4.57 out of 5)

30 min prep

4 servings

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9 ingredients

This Asparagus & Pine Nut Pasta is a deliciously easy way to use spring asparagus. It’s a version of the classic olio, aglio, pepperoncino pasta. You can get this quick recipe together in the...

3 tablespoons pine nuts, lightly toasted
1 bunch thin green asparagus (about 1-pound) washed, tough root ends snapped off
8 ounces whole wheat penne or rigatoni
2 tablespoons olive oil
2 cloves garlic, smashed, peeled and thinly sliced
1 dried cayenne pepper pod or other dried chili, de-seeded (optional)
3 tablespoons flat-leaf Italian parsley, chopped
1 tablespoon Parmesan cheese, freshly grated
Salt and black pepper, to taste

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Nutrition Facts

Calories

336 cals

Fat

13 g

Saturated Fat

2 g

Polyunsaturated Fat

3 g

Monounsaturated Fat

7 g

Carbohydrates

49 g

Sugar

3 g

Fiber

3 g

Protein

13 g

Sodium

443 mg

Directions

In a large stockpot boil enough water for pasta. Add 1 tablespoon of salt.
Cut the asparagus roughly the same length as the pasta you're using.
When the pasta water comes to a boil, add the salt and bring it back to a rolling boil, then add the pasta. Cook for 6 minutes.
Add the asparagus to the boiling pasta and cook together for 2 minutes. Drain, reserving 1½ cup of the pasta water. Both the pasta and the asparagus should be very al dente.
While the pasta is cooking, heat the olive oil over medium-high heat in a wide, deep skillet or wok. When the oil is hot, add the garlic and the chili pepper and stir-fry until the garlic is golden, about 5 minutes. Lower the heat if the garlic is turning brown too quickly.
Add the parsley and cook for 1 minute. Add a ¼ cup of the reserved pasta water to the pan and bring to a simmer. Add the pine nuts. Turn down heat to medium, adding more pasta water if the pan gets too dry.
Mix in the pasta and asparagus. Add the grated cheese and half of the remaining reserved water. Turn up the heat and bring back to a boil. Cook stirring for 1 minute. Add more water, 1/4 cup at a time, if the pasta looks too dry, it should be slightly saucy. Taste for salt then serve with a grind of black pepper.

Chef Tips

When making oil based pasta sauces like this one, always reserve a cup or two of the hot pasta water to moisten the sauce.

Registered Dietitian Approved

Your recipes, articles, videos, and more content are reviewed by our Registered Dietitian Kate Ueland, MS, RD, CSO, a board-certified specialist in oncology nutrition, to ensure that each is backed with scientific evidence and follows the guidelines set by the Oncology Nutrition for Clinical Practice, 2nd Ed., published by the Oncology Nutrition Dietetic Practice Group, a professional interest group of the Academy of Nutrition and Dietetics, and the American Institute for Cancer Research and the American Cancer Society