Asparagus with Penne

1 lb. asparagus, trimmed and peeled
1/2 c. olive oil
3 carrots, cut in julienne strips
6 green onions, white and green portion, sliced diagonally
3 Tbsp. lemon juice
2 Tbsp. chopped fresh parsley    
1 Tbsp. chopped fresh basil
1 lb. Penne, boiled and drained
1/2 tsp. salt
Freshly ground black pepper
2 Tbsp. pine nuts or slivered almonds
Boil, steam or bake asparagus until crisp-tender. Drain and transfer to absorbent paper. Pat stalks dry and cut diagonally into 1-inch lengths. Heat 3 Tbsp. of oil in large skillet. Add carrots and onions and toss to coat. Stir over medium heat until onions are limp. Add remaining oil, lemon juice, parsley and basil. Add pasta and toss to coat with oil. Season with salt and pepper. Scatter asparagus and nuts over mixture and toss to combine. Stir over low heat until warmed through, then serve. Serves six.
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