Pasta with Asparagus and Arugula

adapted from Quick Food

Ingredients

1 Tbsp. olive oil
dash of salt
16-20 thin asparagus spears, cut into 2 inch pieces
12 oz. pasta
4 handfuls arugula, shredded
1-2 small fresh red chilies, finely chopped (if not available can use red pepper to taste)
2 tsp. finely grated lemon zest
1 clove garlic, finely chopped
1 cup grated Parmesan
2 Tbsp. lemon juice
1/4- 1/3 cup olive oil
salt and pepper, to taste

Directions

1. Bring a large saucepan of water to a boil over medium heat. Add 1 Tbsp. of oil and a pinch of salt. Blanch the asparagus for 3-4 minutes. Remove the asparagus with a slotted spoon, rinse under cold water, drain, and place in a bowl. Return the water to a rapid boil and add pasta. Cook pasta until al dente, drain, and return to saucepan.

2. While pasta is cooking, add the arugula, chilies, lemon zest, garlic, and 2/3 of the Parmesan to the asparagus. Mix well. Add to the pasta, pour on the lemon juice and 1/4 - 1/3 cup olive oil. Season with salt and freshly ground black pepper. Stir well to evenly coat the pasta with the mixture. Top with remaining Parmesan.

This is great as a main dish, but would go well as a side paired with a grilled entree.

Serves 4-6.