Gemelli With Asparagus And Pine Nuts

• 1/4 cup pine nuts
• 2 tablespoons extra virgin olive oil
• 1/2 lb thin asparagus, trimmed and cut diagonally into 1-inch pieces
• 1 garlic clove, minced
• 12 ounces gemelli pasta
• 2 tablespoons fresh lemon juice
• 1/2 teaspoon coarse salt
• 1/4 teaspoon lemon-pepper seasoning

1. Heat a medium nonstick skillet over medium heat. Add the pine nuts and cook, stirring constantly, until fragrant and lightly browned, about 3 minutes. Immediately remove from skillet and transfer to a small bowl; set aside.
2. Return the skillet to medium heat and add the oil. Add the asparagus and garlic and cook, stirring often, until the asparagus is slightly tender, 4-5 minutes.
3. Meanwhile, cook the pasta in a large pot of boiling salted water until al dente. Drain and return to the pot.
4. Add the asparagus and garlic mixture, reserved pine nuts, lemon juice, salt and lemon-pepper seasoning; toss gently to combine, serve at once.

nuts, extra virgin olive oil, thin asparagus, garlic, pasta, lemon juice, coarse salt, lemonpepper seasoning

Taken from www.food.com/recipe/gemelli-with-asparagus-and-pine-nuts-396227 (may not work)