Asparagus, pine nuts and linguine from Real Simple


Real Simple’s weekday dinner


Just picked up April issue of Real Simple magazine and thought I’d try one of their weekday dinners, even though it is a weekend – the craziness!  The Real Simple website doesn’t have this up yet – I tried to link to it but couldn’t.  Liked it but didn’t love it but I think  it is because I took liberties with the pasta amount. It was good enough and simple enough that I am willing to try it again with the correct amount of pasta. Suggestion was made to add sausage, when I pointed out that the point was that it was veggie, it was agreed that we could add tofu or textured vegetable protein (your mouth is watering , yes?).

So here it is:

Linguine with asparagus and pine nuts


  • 12 oz linguine (I used more which I think was the problem – 1/3 box whole wheat and 1/2 box white pasta)
  • 1/4 cup olive oil (I did add more olive oil to the pan when I saw that I would be short on sauce)
  • 1/4 cup pine nuts
  • 2 lbs asparagus, trimmed and cut into 1 inch pieces
  • kosher salt and black pepper
  • 1 cup shaved parmesan cheese (about 3 ounces)

Cook the pasta according to package directions, drain the pasta and return to pan.

Heat the oil in a medium skillet over medium heat add pine nuts and garlic and cook, stirring frequently until golden. Add asparagus and cook until just tender (2-3 minutes)  I found that it took longer – maybe 4-5 minutes

 Add the asparagus mixture to the pasta along with 1 teaspon salt and 1/4 teaspoon pepper and toss to combine. Sprinkle with the Parmesan before serving.


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