1/3 cup pine nuts

8 oz bow tie pasta

14 medium spears of asparagus peeled and cut into 1 inch pieces

1 tbsp olive oil

4 large cloves garlic, minced

1/2 cup drained oil packed sun-dried tomatoes

1/4 cup parmesan cheese

2 oz (1/3 cup) garlic and fine herbs Boursin cheese

1 tbsp fresh chopped dill or 3/4 tsp of dill weed

3/4 tsp lemon pepper plus more as needed

  1. Put the pine nuts in a small skillet over med heat- shake constantly until browned- about 4 min set aside
  2. Fill large saucepan 3/4 full of water bring to boil. Add salt. Add pasta cook until barely tender (8-10min)
  3. Add asparagus to pan and cook until tender-crisp (1-2min)
  4. Drain pasta and asparagus, reserving 3/4 cup of cooking water
  5. Set pan over medium heat and heat olive oil, add garlic and cook until lightly brown (1-2min)
  6. After garlic has browned, add to pan the cooked pasta, asparagus, 3/4 cup of cooking water,sun dried tomatoes, and boursin cheese
  7. When boursin cheese is almost melted, add parmesan, lemon pepper seasoning and dill
  8. Sprinkle Pine nuts on top and serve