Rating: 4 stars
9 Ratings
  • 1 star values: 0
  • 2 star values: 0
  • 3 star values: 3
  • 4 star values: 2
  • 5 star values: 4

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.

Laraine Perri
Recipe by Cooking Light May 2015

Gallery

Jennifer Causey; Styling: Claire Spollen

Recipe Summary

Yield:
Serves 4 (serving size: about 2 cups pasta mixture, 1 tablespoon pistachios, and 1 1/2 teaspoons mint)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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.

Nutrition Facts

400 calories; fat 15.4g; saturated fat 5.4g; mono fat 6.4g; poly fat 1.8g; protein 15g; carbohydrates 51g; fiber 5g; cholesterol 16mg; iron 5mg; sodium 474mg; calcium 156mg.
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