It is Saturday and the weather is wonderful. We have been running around town with my in-laws and have hardly stopped to catch our breath. We have also missed lunch and are starving.
One of our adventures included a trip down to the Union Square Farmers Markets where I purchased a week’s supply of fruit and veg – and for us, this is alot. I thought a quick and easy pasta would suit a late lunch and give us the energy to do it all again.
Shaved asparagus, lemon and parmesan are a no-brainer when it comes to a marriage of flavours – toss them together with some angel hair pasta, a few toasted pine nuts and some freshly ground black pepper and you have yourself a light and refreshing tangle of a meal.
Enjoy the remainder of your weekend – we are now off to the Victoria Gardens Amusement Park to go on the Fun Slide, it is all happening today folks!
226 grams/8 ounces angel hair pasta
1/4 cup pine nuts, toasted
280 grams/10 ounces of asparagus, rinsed
1/4 cup lemon juice
3 tablespoons of good olive oil
3 ounces Parmesan, shaved
1 tablespoon finely chopped Italian parsley
Freshly ground black pepper
Bring some water to the boil and cook the angel hair pasta until al dente. Remove from stove and drain.
Whilst the pasts is cooking, shave the asparagus using a vegetable peeler. It is best to use a Y shaped peeler if you have one and hold the asparagus (stalk on it’s side on a cutting board) down at the bottom of the stem and shave towards the tip. Discard the tips when you have finished.
Place the cooked pasta in a bowl, pour over lemon juice, olive oil and finely chopped parsley and mix. Then gently toss through asparagus, parmesan and pine nuts. Season with sea salt and freshly ground black pepper and serve immediately.
Yeild: Serves 4
Notes: To toast pine nuts I place them in a skillet on the stove top and cook them over a medium heat until golden brown, stirring occasionally – do not make the mistake of multi-tasking whilst this is happening – I have burnt so many of these precious nuts doing just that.
© 2011, Michelle. All rights reserved.