Linguine with asparagus and pine nuts

Ingredients

• 12 ounces linguine (3/4 box)
• 1/4 cup olive oil
• 1/4 cup pine nuts
• 4 cloves garlic, sliced
• 2 pounds asparagus, trimmed and cut into 1-inch pieces
• kosher salt and black pepper
• 1 cup shaved Parmesan (about 3 ounces)

Directions

1. Cook the pasta according to the package directions; drain the pasta and return it to the pot.
2. Meanwhile, heat the oil in a medium skillet over medium heat. Add the pine nuts and garlic and cook, stirring frequently, until golden, 1 to 2 minutes. Add the asparagus and cook, tossing occasionally, until just tender, 2 to 3 minutes.
3. Add the asparagus mixture to the pasta along with 1 teaspoon salt and ¼ teaspoon pepper and toss to combine. Sprinkle with the Parmesan before serving.

And here are my notes...I used gluten free pasta because of the cleanse, but will make this again using whole wheat pasta.  I also made this twice, the first with asparagus, the second with green beans, but I think I would use whatever is on sale, like broccoli, spinach, etc.  I also didn't top with shaved Parmesan because of the cleanse, but again, would use it when I make it again off the cleanse. Oh, I almost forgot, this is a Real Simple recipe, April 2010. I really love Real Simple.