Linguine With Asparagus & Pine Nuts

12 oz linguine
1/4 cup olive oil
1/4 cup pine nuts
4 cloves garlic, sliced
2 lbs asparagus, trimmed and cut into 1-inch pieces
kosher salt and black pepper
1 cup shaved Parmesan

1) Cook the pasta according to the package directions; drain the pasta and return it to the pot.
2) Meanwhile, heat the oil in a medium skillet over medium heat. Add the pine nuts and garlic and cook, stirring frequently, until golden, 1 to 2 minutes. Add the asparagus and cook, tossing occasionally, until just tender, 2 to 3 minutes.
3) Add the asparagus mixture to the pasta along with 1 tsp salt and 1/4 tsp pepper and toss to combine. Sprinkle with the Parmesan before serving.

Review: This was alright. It didn’t wow me, but was completely edible. I also became aware of the fact that I am in need of a second spaghetti server. Hm, and amazon.com finally got the pink ones in stock! Maybe Mike won’t notice the presence of another pink item in the kitchen . . .