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| LEMON PASTA WITH ASPARGUS AND PINE NUTS
1 lb. fresh or frozen asparagus 8 oz. penne or curly pasta 2 T. olive oil 4 tsp. grated lemon 1/4 c. lemon juice Salt and pepper to taste 6 T. pine nuts 6 to 8 T. grated Parmesan cheese Trim asparagus and steam until crisp, 3 to 4 minutes. Cut into 1 inch lengths. Cook pasta, drain. Toss with oil. Add asparagus, lemon zest, lemon juice, salt and pepper and pine nuts. Gently toss. Add cheese and toss again. Serve warm. Posted to http://groups.yahoo.com/group/Jewish_Cuisine/ By east_of_soho@... |