Lemon Spaghetti with Tomatoes and Asparagus
By Chef Ida Rodriguez
1 pound Spaghetti
¼ cup Olive Oil
4 cloves Garlic -- chopped
1 pint Baby Heirloom Tomatoes -- cut in half
1 bunch pencil Asparagus -- trimmed and cut into 2" pieces
3 Lemons -- 2 juiced 1 thinly sliced
¼ cup toasted Pine Nuts
1 cup grated Parmesan Cheese
Salt and Pepper
In a medium frying pan, heat olive oil over moderately low heat. Add the garlic and cook, stirring, for 1 minute. Do not let garlic brown. Turn heat off. Add tomatoes, asparagus , lemon juice, from 2 lemons and lemon slices. Toss to mix.
Meanwhile in a large pot of boiling, salted water, cook the spaghetti to "al dente" about 10 minutes. Drain.
Add the cooked pasta to the olive oil mixture. Toss to mix.
Top with grated cheese and pine nuts.
If needed season with salt and pepper.
Makes 6 servings