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Title: Gemelli with Asparagus and Pine Nuts

1/4 C pine nuts
2 T olive oil
1/2 lb. thin asparagus, trimmed and cut diagonally into one-inch pieces
1 - clove garlic, finely chopped
12 oz. gemelli
2 T lemon juice
1/2 t salt
1/4 t lemon-pepper seasoning

Toast the pine nuts in a skillet over medium heat until fragrant and lightly browned, about 3 minutes. Set aside.

Saute the asparagus and garlic in oil, stirring often, until the aspragus is slightly tender, 4-5 minutes.

Cook the pasta according to package directions. Drain and return to the pot. Add the asparagus and garlic mixture, pine nuts, lemon juice, salt, and lemon-pepper seasoning; toss gently to combine.

From Vegan Italiano
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