1/2teaspoonplus 1/2 teaspoon freshly ground black pepperdivided
1tablespoonolive oil plus 2 tablespoons olive oildivided
1/4cuppine nuts
a pinch of crushed red pepper flakes
a pinch of smoked paprika
1/2a cup of packed parsley leavesroughly chopped
1bunch of green onionsabout 6 onions, trimmed of root ends and thinly sliced
2/3cupcrumbled goat cheese
2cupsplain Greek yogurt
Instructions
Preheat oven to 400°F and set a large pot of water over a high flame to come to a boil.
Trim asparagus of the woody ends, place on a rimmed baking sheet and toss with 1 tablespoon of the olive oil, 1/2 teaspoon of the kosher salt, and 1/2 teaspoon of the black pepper. Roast for 10 minutes, or until tender and the ends have crisped up just a bit. Set aside to cool until comfortable to handle.
While the asparagus cools, add the remaining 2 tablespoons of olive oil to a saucepan with the pine nuts, red pepper flakes, and smoked paprika over medium heat. Toast just until the pine nuts smell fragrant and transfer immediately to a bowl to stop the cooking process.
Cut the roasted asparagus into bite sized pieces and add to a large mixing bowl.
Cook the shell pasta in the boiling water according to the directions on the package, then drain when it reaches al dente. Add the drained pasta to the mixing bowl with the asparagus along with the toasted pine nuts in their oil and the remaining ingredients. Toss to coat evenly and serve warm or room temperature.
Nutritional information is an estimate and provided to you as a courtesy. You should calculate the nutritional information with the actual ingredients used in your recipe using your preferred nutrition calculator.