Pasta With Asparagus and Pistachios

[Guest guest]

Pasta With Asparagus and Pistachios

 

1 1/2 cups asparagus tips and pieces cut into 1-inch slices

8 ounces fusilli or long macaroni

5 tablespoons olive oil

1/4 cup chopped green onion

1 teaspoon minced shallot

1 tablespoon minced garlic

1/2 cup coarsely chopped pistachios

1/4 cup each chopped parsley and freshly grated Parmesan cheese

1 tablespoon lemon juice

 

Bring a small pan of water to a boil, add the asparagus and cook for 3 minutes,

or until nearly done. Rinse with cold water, drain and set aside. Cook the

fusilli according to package directions, adding 1-tablespoon olive oil to the

cooking water. Drain the fusilli and toss it with 2 tablespoons of olive oil.

In a sauté pan, heat 2 tablespoons olive oil and slowly sauté the green onions,

shallots and garlic until soft, about 3-4 minutes. Add the asparagus, stir and

cook 2 minutes. Add the fusilli to the pan. Stir in the pistachios, parsley, and

Parmesan and lemon juice.

Makes 4 servings.