'real simple' pasta with asparagus

LOVING the april issue of real simple right now. maybe it helps that its the 10th anniversary issue so it has a decade's worth of helpful suggestions, tricks and shortcuts. i've thumbed through it in my spare time for a few days now and i still have more to read.

all the reading about how to be more productive must have made me hungry because i decided to try out one of the weeknight meals on friday night. it was delicious and so easy to prepare. can't wait to try it again in different variations. {wish i had a taken a picture because it's not yet posted on realsimple.com.}

linguine with asparagus and pine nuts (serves 4):

- 12 oz. linguine (3/4 box)
- 1/4 c. olive oil
- 1/4 c. pine nuts
- 4 cloves garlic, sliced
- 2 lbs. asparagus, trimmed and cut into 1-inch pieces
- salt and black pepper
- 1 c. shaved parmesan (about 3 oz.)

1) cook the pasta according to the package directions; drain the pasta and return it the pot.

2) meanwhile, heat the oil in a medium skillet over medium heat. add the pin nuts and garlic and cook, stirring frequently, until golden, 1 to 2 minutes. add the asparagus and cook, tossing occasionally, until just tender, 2 to 3 minutes.

3) add the asparagus mixture to the pasta along with 1 teaspoon salt and 1/4 teaspoon pepper and toss to combine. sprinkle with the parmesan before serving.

{time saving tip: instead of peeling and slicing garlic, simply smash the unpeeled cloves with the blade of a heavy knife, discard the skins and cook the crushed cloves.}