Asparagus Pasta

Asparagus Pasta

This pasta recipe from VegNews sings "spring" to me.  Two of my favorite ingredients, garlic and asparagus, are central to the dish, and the farfalle shaped pasta will make it a favorite with my kids.  Looking forward to trying this one!

Serves 4

Ingredients:
4 quarts water
1 16-ounce package of farfalle (bowtie pasta)
2 bunches asparagus, sliced into 1/4-inch pieces
4 tablespoons olive oil
2 tablespoons of vegan margarine (I use Earth Balance)
2 tablespoons garlic, minced
1/2 teaspoon ground nutmeg
1 cup pine nuts, toasted
1 teaspoon salt
1/2 teaspoon black pepper, freshly ground

Directions:

1. In a large pot, bring water to a boil.  Add farfalle and cook until just underdone, about 5 minutes.  Place a steamer basket over boiling farfalle, and steam asparagus for 2 minutes.  Remove steamer basket and run asparagus under cold water to stop cooking.  Drain farfalle and set aside.

2. In a saucepan over medium heat, heat oil and margarine.  Add garlic and nutmeg, and cook until garlic is fragrant, about 2 minutes.  Add farfalle, asparagus, and pine nuts and stir.  Add salt and pepper, tossing to combine.  Remove from heat and serve.