Photo: Jennifer Causey; Styling: Claire Spollen
A touch of butter stirred into the finished pasta helps to bind the delicate sauce. If you prefer not to use wine, substitute unsalted vegetable stock.
Serves 4 (serving size: about 2 cups pasta mixture, 1 tablespoon pistachios, and 1 1/2 teaspoons mint)
1. Cook pasta according to package directions, omitting salt and fat. Drain in a colander over a bowl, reserving 1/4 cup cooking liquid. Return pasta and 1/4 cup reserved cooking liquid to pan. Cover and keep warm over low heat.
2. Heat a nonstick skillet over medium-high heat. Add 1 tablespoon oil to pan; swirl to coat. Add asparagus; sauté 3 minutes or until crisp-tender. Stir in white parts of green onions and garlic; cook 30 seconds. Add wine; cook 1 minute. Add asparagus mixture, salt, and pepper to pasta mixture. Stir in remaining 2 teaspoons oil, remaining green onions, butter, and cheese. Divide pasta evenly among 4 bowls. Sprinkle evenly with pistachios and mint.