Photo: Jennifer Causey; Styling: Claire Spollen
Yield
Serves 4 (serving size: about 2 cups pasta mixture, 1 tablespoon pistachios, and 1 1/2 teaspoons mint)

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.

How to Make It

Step 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.

Step 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.

Chef's Notes

MyRecipes is working with Let's Move!, the Partnership for a Healthier America, and USDA's MyPlate to give anyone looking for healthier options access to a trove of recipes that will help them create healthy, tasty plates. For more information about creating a healthy plate, visit www.choosemyplate.gov.

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