Pasta with Asparagus, Chard, and Pine Nuts

Ingredients

• 4 tablespoons extra-virgin olive oil
• 1 large shallot, minced
• 2 big pinches red pepper flakes
• 1 bunch chard, ribs and stems discarded, leaves chopped
• Coarse kosher salt and freshly ground black pepper
• 1 bunch asparagus, ends trimmed, but into 1½-inch lengths
• 6 ounces Joe’s Hand-made Pasta
• ⅓ cup chopped fresh basil
• 1 tablespoons fresh lemon juice
• 2 tablespoons toasted pine nuts
• Coarsely grated Parmesan cheese

Directions

1. Heat 2 tablespoons of the oil in a large nonstick skillet over medium heat. Add the shallot and red pepper flakes and sauté until the shallot begins to soften, about 2 minutes. Add the chard leaves, sprinkle with salt and pepper and stir to coat with the oil. Add ¼ cup water. Cover, reduce the heat to medium-low and cook until the chard is tender, about 6 minutes.
2. Meanwhile, add the asparagus to a large pot of boiling salted water and cook until just tender-crisp, about 3 minutes. Using a slotted spoon transfer the asparagus to a bowl. Add the pasta to the boiling water and stir. Cover and return to a boil. Uncover and cook until the pasta is almost tender but still firm to the bite:
   • Spaghetti (60-70 sec)
   • Fettucine (60-70 sec)
   • Linguine (50-60 sec)
   • Capellini (30-35 sec)
   • Reginetta “Queen” (60-70 sec)
3. Reserve about ½ cup of the pasta cooking liquid. Drain the pasta.
4. Add the asparagus to the chard and stir over medium heat to warm. Add the pasta and stir to combine. Mix in the basil, lemon juice, and remaining 2 tablespoons of oil, adding some of the reserved pasta liquid if dry. Season to taste with salt and generously with pepper. Divide the pasta between 2 plates. Sprinkle with the pine nuts and cheese and serve.

Recipe adapted from KristineKidd.com