Penne Pasta with Asparagus and Pine Nuts
Inspired by Epicurious
1 bunch Asparagus, trimmed and chopped to about 1 inch long
1/2 lb. Penne Pasta
2 T. Unsalted Butter
2 T. Olive Oil
3 T. Pine Nuts
1/2 t. Salt
1/4 t. Pepper
1/4 t. Red Pepper Flakes
1/4 C. Parmigiano-Reggiano
Cook pasta in boiling salted water until al dente.
Meanwhile, heat butter and oil in a large heavy skillet over medium heat, add pine nuts and cook, stirring, until golden, 1 to 2 minutes. Add asparagus, 1/2 teaspoon salt, and 1/4 teaspoon pepper, then saute over medium-high heat until tender and lightly browned, about 4 minutes.
Drain pasta and add to skillet, tossing with Parmigiano-Reggiano.