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Bow Tie Pasta With Asparagus, Sun-Dried Tomatoes, and Boursin

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“Although this serves two, it can easily be adapted for more. Garden fresh and quick to make. From Bride and Groom: First and Forever.”
READY IN:
35mins
SERVES:
2
UNITS:
US

Ingredients Nutrition

Directions

  1. Put the pine nuts in a dry small skillet over medium heat. Shake constantly until evenly toasted on all sides, about 4 minutes. Set aside.
  2. Fill a large saucepan three fourths full of water. Bring to a boil over high heat and add kosher salt. (about 1 1/2 teaspoons kosher salt per quart of water). Add the pasta and cook, stirring occasionally, until barely tender, 8 to 10 minutes. Add the asparagus to the pan and cook until tender-crisp, 1 to 2 minutes. Drain the pasta and asparagus, reserving 3/4 cup of the cooking water.
  3. Set the pan over medium heat and heat the olive oil. Add the garlic and cook until fragrant and lightly brown, 1 to 2 minutes. Return the pasta and asparagus to the pan, then add the reserved cooking water. Add the tomatoes (if using), Parmesan cheese, Bousin, dill and the 3/4 teaspoons lemon pepper and toss to combine. Stir in the pine nuts. Season with kosher salt to taste and more lemon pepper if necessary.
  4. Divide the pasta between 2 bowls and garnish with parsley, if desired. Serve immediately.

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