Bow Tie Pasta With Asparagus, Sun-Dried Tomatoes, And Boursin - cooking recipe

Ingredients

1/3 cup pine nuts
kosher salt
8 ounces bow tie pasta
14 medium asparagus spears, trimmed and cut into 1 1/2-inch pieces
1 tablespoon olive oil
4 large garlic cloves, mince
1/3 cup sun-dried tomato packed in oil, drained
1/4 cup grated parmesan cheese, preferably parmigiano reggiano
2 ounces boursin cheese, garlic and fine herbs
1 tablespoon chopped fresh dill or 3/4 teaspoon dried dill weed
3/4 teaspoon lemon pepper, plus more as needed
fresh flat leaf parsley, for garnishing (optional)

Preparation

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.
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.
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.
Divide the pasta between 2 bowls and garnish with parsley, if desired. Serve immediately.