Penne With Asparagus
|Olive oil||1 Tablespoon|
|Garlic||2 Clove (10 gm), finely chopped or pressed|
|Fresh lemon juice||3 Tablespoon|
|Asparagus||1 Pound, woody stems discarded, remainder cut into quarters|
|Chicken stock||3⁄4 Cup (12 tbs)|
|Penne||1 Pound, cooked|
|Toasted pine nuts||1⁄3 Cup (5.33 tbs)|
|Shaved parmesan cheese||1⁄4 Cup (4 tbs) (Or More To Taste)|
|Chives||7 Ounce, chopped into 1-inch pieces (1 Small Bunch)|
|Crushed red pepper flakes||1⁄4 Teaspoon|
1. Bring large pot of water to boil.
2. Heat a large saucepan over low heat and add oil. When the oil is hot, add the garlic, and crushed red pepper flakes, if desired, and cook until golden, about 3 minutes.
3. Add lemon juice, asparagus, and chicken stock and raise heat to bring to a boil. Reduce heat to low and cook until asparagus is al dente, about 3 minutes.
4. Add pasta to boiling water and cook until al dente. Drain cooked pasta and add to asparagus mixture. Just prior to serving, add pine nuts, Parmesan cheese, and chives. Salt to taste.