Asparagus, Lemon and Walnut Pasta

Ingredients

Contains: wheat, tree nuts (auto-detected from the ingredients and method; we can miss things, so check labels)

• 1 pound Asparagus
• 6 ounces, weight Whole Wheat Spaghetti Noodles
• 1 Tablespoon Olive Oil
• 1 clove Garlic, Finely Chopped
• ⅓ cups Water
• 1 whole Lemon, Juice And Zest
• 1 pinch Salt
• 1 ounce, weight Walnuts, Chopped Plus A Few Whole Nuts To Garnish

Directions

Method written by CompKitchen from the ingredient list. Not the original author's method, not kitchen-tested.

1. Bring a large pan of water to a boil. Add the salt and the spaghetti and cook for 8 minutes.

2. Trim the tough woody ends from the asparagus and cut the spears into short pieces. Add them to the pasta pan and cook 3 minutes more until bright green and tender. Drain, reserving a splash of the cooking water.

3. Meanwhile, heat the olive oil in a large skillet over medium heat. Add the garlic and cook about 1 minute until fragrant, without browning.

4. Add the chopped walnuts to the skillet and toast for 2 to 3 minutes, stirring, until lightly golden.

5. Add the drained pasta and asparagus to the skillet with a splash of the reserved cooking water. Toss over medium heat for 1 minute.

6. Remove from the heat. Stir in the lemon zest and juice, season to taste with salt if needed, and toss well.

7. Divide among bowls, scatter the reserved whole walnuts over the top, and serve warm.