Asparagus and Walnut Pasta

Crunchy asparagus and walnuts, paired with al dente pasta and green onions, garlic, and Asiago cheese.
Asparagus and Walnut Pasta: crunchy asparagus and walnuts paired with al dente pasta and green onions, garlic, and Asiago cheese. {Bunsen Burner Bakery}
One of the advantages to long-distance marriage is the ability to eat whatever I want. I’ve spent the past few years working my way through the long list of recipe ideas that include ingredients which I love, but Scott dislikes. This was an excellent candidate, as asparagus is probably my favorite vegetable, and one of the few that Scott flat out refuses to eat… and he’s also not particularly fond of nuts in general, except in the form of peanut butter. I like this so much that it’s definitely going to stay in the recipe rotation even once we’re living together again, but I’ll save it for night that he’s on call and won’t be home for dinner.
Asparagus and Walnut Pasta: crunchy asparagus and walnuts paired with al dente pasta and green onions, garlic, and Asiago cheese. {Bunsen Burner Bakery}
Asparagus and Walnut Pasta

Ingredients:

  • 1 pound whole wheat rigatoni
  • 2 tablespoons olive oil
  • 3/4 pound asparagus, cut into 1-inch pieces
  • 3 green onions, chopped
  • 2 garlic cloves, minced
  • 1 cup grated Asiago cheese
  • 1/3 cup lightly toasted walnuts, chopped

Directions:

  1. Cook pasta according to directions. Drain well.
  2. Heat olive oil over medium heat. Add asparagus and cook for 1 minute. Add green onions and garlic and cook 3 to 4 minutes more.
  3. Add cooked pasta to skillet, then stir in cheese and walnuts.