This is a perfect recipe for a light dinner, using the fresh tiny asparagus, zesty lemon, and crunchy pine nuts on a plate of linguine.
Linguine with Asparagus
1/2 pound linguine
1/3 cup olive oil
1/4 cup pine nuts
4 cloves garlic sliced
1 big bunch asparagus, cut into 1 inch slices
1 Tbs capers
1 cup shaved parmiginao reggiano
Salt and pepper to taste
Cook the linguine according to the directions in well salted water.
In a skillet, heat the olive oil, stir in the pine nuts and garlic cooking 1-2 minutes until lightly browned. Add the bite sized asparagus, and cook until just tender.
Add the vegetables to the cooked pasta and toss to coat. Sprinkle with parmiginao just before serving.
Doesn't that just look like a plate of springtime?
Y'all enjoy!
Sandi
6 comments:
Looks soooo yummy...thanks for sharing:)
Blessings,
Linda
That looks delicious. It makes me long for spring.
Kate
This pasta looks delicious!
I have to agree; it DOES look like springtime!! Gonna have to give this one a whirl! Thank you.
With all of the local Spring asparagus in the markets this recipe ios a must Sandi.
It looks great, Sandi! And very springlike!
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