· 8oz uncooked pasta
· 1lbs asparagus, trimmed and cut diagonally into 1 ½ inch pieces
· 1tsp minced garlic
· 3tbsp pine nuts
· 2tbsp fresh lemon juice
· 2tsp extra-virgin olive oil
· ½ tsp salt
· ¼ tsp freshly ground black pepper
· ¼ cup (1oz) crumbled cheese
Preheat oven to 205°C. Cook pasta according to package directions, omitting salt; add asparagus during last three minutes of cooking. Drain it. Sprinkle pasta mixture with garlic; return to pan, and toss well.
Arrange pine nuts in a single layer on a jelly-roll pan. Bake at 205°C for three minutes or until golden and fragrant, stirring occasionally. Place in a small bowl. Increase oven temperature to 245°C.
Combine lemon juice, olive oil, salt and pepper, stirring with a whisk. Drizzle over pasta mixture; toss well to coat. Sprinkle with pine nuts and cheese.