Originally posted August 10, 2015

Penne with Asparagus, Pistachios and Mint

Penne with Asparagus, Pistachios and Mint by alchemisty

only takes 20 minutes to make and it is tasty!


  • 8 ounces uncooked penne pasta
  • 3 teaspoons extra-virgin olive oil, divided
  • 1 pound asparagus, trimmed and cut into 1 1/2-inch pieces
  • 3 green onions, chopped, white and green parts divided
  • 2 large garlic cloves, minced
  • 1/4 cup dry white wine
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 2 teaspoons butter
  • 1.5 ounces pecorino Romano cheese, grated (about 1/3 cup)
  • 1/4 cup chopped pistachios
  • 2 tablespoons chopped fresh mint
4 servings


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.

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. Stir in pistachios and mint.

20 minutes



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