Servings: 2
1/3 pound pasta, cooked, chilled in ice bath
olive oil
1/2 pound asparagus,
3 Tbsp pine nuts or hulled pumpkin seeds
1 lemon, juiced
1/4 cup grated parmesan
kosher salt, pepper
14 kalamata olives, pitted
+ Heat a skillet to medium high heat
+ Add the olive oil
+ Saute the asparagus until desired doneness
+ Transfer asparagus to an ice bath
+ Add the pine nuts or pumpkin seeds to the skillet
+ Toss until toasted and remove from pan
+ Dry the asparagus
+ Remove pasta from ice bath and place in a large mixing bowl, make sure not to bring any water with it
+ Toss with olive oil, lemon juice, salt and pepper to taste
+ Toss with in the parmesan
+ Transfer to serving bowls
+ Sprinkle with the pine nuts or seeds
+ Maybe add a little more parmesan on top of the pasta
+ Arrange the asparagus
+ Arrange the olives


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