Bow Tie Pasta With Asparagus, Sun-Dried Tomatoes, and Boursin |
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Prep Time: 10 Minutes Cook Time: 25 Minutes |
Ready In: 35 Minutes Servings: 2 |
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Although this serves two, it can easily be adapted for more. Garden fresh and quick to make. From Bride and Groom: First and Forever. Ingredients:
1/3 cup pine nuts |
kosher salt |
8 ounces bow tie pasta |
14 medium asparagus spears, trimmed and cut into 1 1/2-inch pieces |
1 tablespoon olive oil |
4 large garlic cloves, mince |
1/3 cup sun-dried tomato packed in oil, drained |
1/4 cup grated parmesan cheese, preferably parmigiano reggiano |
2 ounces boursin cheese, garlic and fine herbs |
1 tablespoon chopped fresh dill or 3/4 teaspoon dried dill weed |
3/4 teaspoon lemon pepper, plus more as needed |
fresh flat leaf parsley, for garnishing (optional) |
Directions:
1. Put the pine nuts in a dry small skillet over medium heat. Shake constantly until evenly toasted on all sides, about 4 minutes. Set aside.
2. Fill a large saucepan three fourths full of water. Bring to a boil over high heat and add kosher salt. (about 1 1/2 teaspoons kosher salt per quart of water). Add the pasta and cook, stirring occasionally, until barely tender, 8 to 10 minutes. Add the asparagus to the pan and cook until tender-crisp, 1 to 2 minutes. Drain the pasta and asparagus, reserving 3/4 cup of the cooking water.
3. Set the pan over medium heat and heat the olive oil. Add the garlic and cook until fragrant and lightly brown, 1 to 2 minutes. Return the pasta and asparagus to the pan, then add the reserved cooking water. Add the tomatoes (if using), Parmesan cheese, Bousin, dill and the 3/4 teaspoons lemon pepper and toss to combine. Stir in the pine nuts. Season with kosher salt to taste and more lemon pepper if necessary.
4. Divide the pasta between 2 bowls and garnish with parsley, if desired. Serve immediately.
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