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Post date: May 20, 2015 7:47:04 PM
Serves 4
Ingredients
2 bunches asparagus, trimmed and cut into 1 inch pieces
4 cloves garlic, minced
2 sprigs fresh basil, torn
¾ lb. Ronzoni Gluten Free Penne Rigate
¼ cup Olive oil
2 oz grated Parmesan cheese
Juice of ½ lemon
¼ cup pine nuts
Directions
Cook gluten free pasta according to package directions until al dente. Save 1 cup of cooking water before draining. Heat the olive oil in a sauté pan over medium-high heat; stir in garlic. Cook and stir 5 minutes until the garlic softens, add in asparagus with a sprinkle of salt. Sauté for 2 minutes. Stir in drained pasta and pasta water. Cook until the water has thickened into a sauce; about 3 more minutes. Turn off heat and stir in Parmesan cheese and juice from half a lemon. Season with salt and pepper. Garnish pasta with basil and pine nuts.
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