Penne with Aparagus, Pistachios, & Mint

Serves 4 

Ingredients:

• 5 teaspoons extra-virgin olive oil, divided 
• 1 pound asparagus, trimmed and cut diagonally into 1 1/2-inch pieces 
• 3 green onions, chopped, white and green parts divided
• 2 large garlic cloves, minced
• 1/4 cup dry white wine 
• 1/2 teaspoon kosher salt
• 1/4 teaspoon freshly ground black pepper
• 2 teaspoons butte
• 1.5 ounces pecorino Romano cheese, grated (about 1/3 cup) 
• 1/4 cup chopped pistachios
• 2 tablespoons chopped fresh mint 

Preparation

1. Cook pasta according to package directions, omitting salt and fat. Drain in a colander over a bowl, reserving 1/4 cup cooking liquid. Return pasta and 1/4 cup reserved cooking liquid to pan. Cover and keep warm over low heat.

2. Heat a nonstick skillet over medium-high heat. Add 1 tablespoon oil to pan; swirl to coat. Add asparagus; sauté 3 minutes or until crisp-tender. Stir in white parts of green onions and garlic; cook 30 seconds. Add wine; cook 1 minute. Add asparagus mixture, salt, and pepper to pasta mixture. Stir in remaining 2 teaspoons oil, remaining green onions, butter, and cheese. Divide pasta evenly among 4 bowls. Sprinkle evenly with pistachios and mint.

From May's Issue of Cooking Light Magazine: http://www.myrecipes.com/recipe/penne-asparagus-pistachios-mint