1 tablespoon olive oil
2 garlic cloves, finely chopped or pressed
3 tablespoons lemon juice
1 pound asparagus, woody stems discarded, remainder cut into quarters
3/4 cup chicken broth
1 pound whole-wheat penne or other like pasta
1/3 cup toasted pine nuts
1/4 cup shaved parmesan cheese or more to taste
1 small bunch of chives, chopped into 1-inch pieces
Salt
Directions
Bring a large pot of water to a boil.
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.
Add lemon juice, asparagus, and chicken broth and raise heat to bring to a boil. Reduce heat to low and cook until asparagus is al dente, about 3 minutes.
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.
Serves 6-8
