Asparagus + Basil Pasta with Goat Cheese + Toasted Pine Nuts

In order to catch up on life's latest happenings (some big changes for me...more on that later!) I had one of my girlfriends over for dinner last week. I told her I planned to cook some asparagus pasta...not an asparagus lover, Alex said she'd just pick it out if she didn't like it. Fast forward to the end of our meal that night and not only had I heard "YUM" out of her, but her bowl was practically licked clean. With one recipe I had changed her mind about this ingredient and I challenge you to do the same for the non-asparagus lovers in your life. The flavors in this dish are light & fresh but full of zest. It's a super healthy recipe so you won't feel bad eating every last bite - and it pairs nicely with delicious, mellow wine. Enjoy!

Asparagus + Basil Pasta with Goat Cheese + Toasted Pine Nuts

*makes 2 servings

Ingredients: 

- 2 servings of whole wheat pasta noodles (we like thin whole wheat spaghetti)

- 1 bunch asparagus, shaved 

- 1 bunch green onions, diced well up into the green parts 

- 1/4 c VRGF olive oil (or other high quality brand)

- pinch of sea salt

- pinch of freshly ground black pepper

Basil sauce:

- 1/4 c VRGF olive oil (or other high quality brand)

- juice from 1 lemon

- lemon zest (from 1/2 the lemon)

- 1/8 tsp black pepper

- 1 large garlic clove (or two smaller cloves)

- 1/4 c fresh basil leaves

Pasta toppings:

- asparagus tips + 1 tsp butter

- 1/4 c crumbled goat cheese

- 2 tbsp pine nuts, toasted 

- torn fresh basil (about 3 leaves divided between two servings)

- fresh ground black pepper

Directions:

Prepare pasta according to package directions. While pasta cooks, prepare asparagus and sauce.

Rinse asparagus and pat dry. Cut off tips and set aside in a small bowl. Using a potato peeler, shave the asparagus lengthwise into long strips. 

In a large pan or heavy bottom pot, heat 1/4 c olive oil over medium heat. Add in diced green onions and saute for 2 mins, stirring constantly. Stir in asparagus strips, add salt and pepper and continue to cook over medium-low heat until tender, about 10 mins. Cook the asparagus tips by steaming them or adding them to a small pot of boiling water. Boil for about 4 mins, then drain water. Add 1 tsp butter to pot and mix with tips; set aside.

In a shallow baking pan add the pine nuts and toast until golden, about 7-10 mins. Remove and set aside.

Combine all ingredients for the Basil sauce in a small food processor and pulse until well combined. Once the pasta is cooked al dente, drain and add it to the pot of asparagus and green onions. Stir until well combined then remove from heat. 

Divide the pasta mixture into serving bowls. Top evenly but generously with the Basil sauce. Add asparagus tips, toasted pine nuts, goat cheese and fresh ground pepper. Serve immediately. 

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