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.
8 ounces uncooked whole-grain penne pasta
5 teaspoons extra-virgin olive oil, divided
1 pound asparagus, trimmed and cut diagonally into 1 1/2-inch pieces
3 green onions, chopped, white and green parts divided
2 large garlic cloves, minced
1/4 cup dry white wine
1/2 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
2 teaspoons butter
1.5 ounces pecorino Romano cheese, grated (about 1/3 cup)
1/4 cup chopped pistachios
2 tablespoons chopped fresh mint
How to Make It
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.
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.
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