Angel hair pasta with asparagus, sun-dried tomatoes, and pine nuts.
1 (1 lb) whole wheat angel hair pasta
½ cup pine nuts
½ cup olive oil, divided
1 bunch asparagus, tough stems removed and cut into 1" pieces
⅛ cup white wine
1 lemon-juice and zest
⅓ cup sun dried tomatoes in oil-diced
- salt, to taste
- pepper, to taste
¼ cup asiago cheese, grated
Bring a large pot of salted water to a boil, add pasta, and cook 5-7 minutes until al dente. Drain and set aside.
Heat a large pan to medium-high, add pine nuts and cook, stirring, until golden brown, 3-5 minutes.
Add 1/4 c olive oil and asparagus, turning heat to high, and cook 1 minute, stirring.
Add additional 1/2 c olive oil, white wine and lemon juice. Cook 3 minutes, until liquids begin to reduce.
Turn off heat and add sun-dried tomatoes. Season to taste with salt and pepper.
Divide pasta among four plates and top with asparagus mixture. Sprinkle with lemon zest and asiago cheese.