SH08/24/11




Angel hair pasta with asparagus, sun-dried tomatoes, and pine nuts.






  • SERVING/YIELD
    4


  • PREP TIME









  • COOK TIME









  • LEVEL

    Easy



  • BLESSING
    Mezonos


  • RECIPE
    #5675

























INGREDIENTS













  • 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










  1. Bring a large pot of salted water to a boil, add pasta, and cook 5-7 minutes until al dente. Drain and set aside.



  2. Heat a large pan to medium-high, add pine nuts and cook, stirring, until golden brown, 3-5 minutes.



  3. Add 1/4 c olive oil and asparagus, turning heat to high, and cook 1 minute, stirring.



  4. Add additional 1/2 c olive oil, white wine and lemon juice. Cook 3 minutes, until liquids begin to reduce.



  5. Turn off heat and add sun-dried tomatoes. Season to taste with salt and pepper.



  6. Divide pasta among four plates and top with asparagus mixture. Sprinkle with lemon zest and asiago cheese.















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