Roasted Asparagus-pasta Toss

Total Time: 35 mins Preparation Time: 10 mins Cook Time: 25 mins

Ingredients

• Servings: 4
• 12 ounces penne rigate (about 4 cups)
• 1 tablespoon olive oil
• 1 dash fresh ground pepper, to taste
• 1 dash salt, to taste
• 1 lb thin asparagus spear, diagonally cut into 2 inch long pieces
• 1 cup chicken broth
• 1 tablespoon butter
• 2 teaspoons lemons, zest of
• 2 tablespoons fresh lemon juice
• 1/4 cup toasted pine nuts
• 2 tablespoons snipped fresh chives
• fresh ground pepper, for garnish (optional)
• crumbled feta cheese, for garnish (optional)

Recipe

• 1 preheat the oven to 400° f.
• 2 cook penne in salted boiling water until al dente; drain and return to pot.
• 3 while the penne is cooking, combine the oil, pepper, and salt in a medium bowl; add the asparagus and toss.
• 4 place the asparagus in a single layer on a baking sheet; roast in the preheated oven, tossing or stirring the asparagus several times, until it is tender and lightly browned, about 15 minutes: (if the asparagus is very thin, reduce the cooking time by several minutes and check often to prevent burning.).
• 5 while the penne and asparagus are cooking, combine the chicken broth, butter, lemon zest, and lemon juice in a small saucepan over medium heat; heat, stirring occasionally, until the butter is melted.
• 6 add the asparagus and pine nuts to the pasta and toss.
• 7 gently toss in the chicken broth mixture over medium heat just until heated through.
• 8 taste and adjust the seasoning.
• 9 toss in the chives just before serving.