Penne With Roasted Asparagus, Pine Nuts And Lemon

• 4 tsp. pine nuts
• 2 lb. asparagus
• 1 1/2 tsp. extra-virgin olive oil
• salt and freshly ground pepper
• 8 oz. penne
• 3/4 c. chicken stock
• 2 Tbsp. lemon juice
• 1 1/2 tsp. unsalted butter
• 1 oz. grated Parmesan
• 4 tsp. fresh chives
• 2 Tbsp. chopped parsley

1. Heat oven to 400u0b0.
2. Place pine nuts in a baking pan and toast about 8 minutes.
3. Remove and increase oven to 450u0b0.Cut asparagus tips at an angle.
4. Peel stalks and cut same size as tips.
5. Add oil, salt and pepper.
6. Roast on baking sheet in oven about 15 minutes, tossing several times.
7. Remove from pan and set aside.
8. Cook penne according to directions on package and drain.
9. Transfer pasta to large saute pan.
10. Add chicken stock and lemon juice.
11. Cook until liquid reduced about 5 minutes.
12. Add butter, 3/4 cheese, asparagus, salt and pepper and cook until butter melts.
13. Stir in herbs. Season sprinkled with pine nuts and remaining cheese.

pine nuts, asparagus, extravirgin olive oil, salt, penne, chicken stock, lemon juice, unsalted butter, parmesan, fresh chives, parsley

Taken from www.cookbooks.com/Recipe-Details.aspx?id=930831 (may not work)