linguine with asparagus and pine nuts

Serves 4. Ready to eat in about 20 minutes. From Real Simple.

- 12 oz. linguine (3/4 box)
- 1/4 c. olive oil
- 1/4 c. pine nuts
- 4 cloves garlic, sliced
- 2 lbs. asparagus, trimmed and cut into 1-inch pieces
- salt and black pepper
- 1 c. shaved parmesan (about 3 oz.)

1) Cook the pasta according to the package directions; drain the pasta and return it the pot.

2) Meanwhile, heat the oil in a medium skillet over medium heat. Add the pin 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 1/4 teaspoon pepper and toss to combine. Sprinkle with the parmesan before serving.

{Time Saving Tip: Instead of peeling and slicing garlic, simply smash the unpeeled cloves with the blade of a heavy knife, discard the skins and cook the crushed cloves.}