Difficulty: Easy - for beginners
2 grilled chicken breasts
1/3 cup pine nuts
8 oz. bowtie pasta
14 medium asparagus spears, peeled and cut into 1 inch pieces
1 tbsp olive oil
4 large cloves garlic, minced
1/3 cup drained oil packed sun-tried tomatoes, chopped
1/4 cup grated parmesan cheese
2 oz. garlic and fine herbs boursin
1 tbsp chopped fresh dill
3/4 tsp lemon pepper
Put pine nuts in a dry small skillet over medium heat. Shake constantly until evenly toasted on all sides, about 4 mins. Set aside.
Fill a large saucepan three fourths full of water. Bring to a boil over high heat and add kosher salt. Add the pasta and cook, stiring occasionally, until barely tender, 8 to 10 mins. Add the asparagus to the pan and cook until tender-crisp, 1 to 2 mins. Drain, reserving 3/4 cups of the cooking water.
Set the pan over medium heat and heat the olive oil. Add the garlic and cook until fragrant and lightly brown, 1 to 2 mins. Return the pasta and asparagus to teh pan, then add the reserved cooking water. Add the tomatoes, parmesan cheese, boursin, dill and 3/4 tsp lemon pepper and toos. Stir in the pine nuts. Garnish with salt, lemon pepper and parsley.