Recipe: Lemon Pasta with Roasted Asparagus, Pine Nuts, and Grilled Chicken

Lemon Pasta with Roasted Asparagus, Pine Nuts, and Grilled Chicken
rec.food.cooking/Bernstein R./1996
Adapted from: Washington Post

1 lb. fresh asparagus
8 oz. penne
2 tbsp. olive oil
extra olive oil
4 tsp grated lemon zest
1/4 cup fresh lemon juice
salt and freshly ground black pepper to taste
1 cup coarsely chopped roasted red peppers
6 Tbsp. toasted pine nuts
6-8 Tbsp. shaved fresh parmesan cheese
Grilled chicken breasts, shredded or cut up**

Trim asparagus, place on broiler tray, drizzle with olive oil, and roast in a 500 degree oven until tender and nicely brown. Cut into 1-inch lengths.

Cook penne, drain and place in a warmed, large serving bowl; toss with extra oil.

Add asparagus, lemon zest, lemon juice, salt and pepper, roasted red peppers, pine nuts, and chicken. Gently toss to mix. Add cheese and toss; taste and adjust seasonings.

** The original recipe, which comes from the Wash. Post, doesn't have the chicken in it but my husband added it for a heartier version. He usually marinates the chicken, then grills it. Either with or without, this dish is really wonderful.