Pasta With Asparagus and Pistachios
1 & ½ cups asparagus tips and pieces cut into 1-inch slices
8 ounces fusilli or long macaroni
5 tablespoons olive oil
¼ cup chopped green onion
1 teaspoon minced shallot
1 tablespoon minced garlic
½ cup coarsely chopped California pistachios
¼ cup each chopped parsley and freshly grated Parmesan cheese
1 tablespoon lemon juice
Bring a small pan of water to a boil, add the asparagus and cook for 3 minutes, or until nearly done. Rinse with cold water, drain and set aside. Cook the fusilli according to package directions, adding 1 tablespoon olive oil to the cooking water. Drain the fusilli and toss it with 2 tablespoons of olive oil.
In a sauté pan, heat 2 tablespoons olive oil and slowly sauté the green onions, shallots and garlic until soft, about 3-4 minutes. Add the asparagus, stir and cook 2 minutes. Add the fusilli to the pan. Stir in the pistachios, parsley, Parmesan and lemon juice. Makes 4 servings.
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