Asparagus Pasta

This is a recipe I make all the time. It's so easy to put together and it's always a hit. I learned it from a Swedish guy who learned it from an Italian guy...so there was no recipe, per se. The directions were like, "so, you cook up some garlic, add the other stuff, cook the asparagus in that, then let it get happy." Not joking. I had to watch a few times and then make it about a dozen more times before it felt like I got the proportions right. My version here:

1 lb organic durum wheat farfalle, or other pasta

1/4 cup EVOO

1/2-1 teaspoon red chili flakes

2 cloves organic garlic, minced

1/2 cup dry white wine

1 vegetable bouillon cube

Juice of 1 organic lemon

2 small bunches organic asparagus (apprx. 30), snapped at the base and cut into 1" pieces

1/4 cup toasted organic pine nuts

Grated vegan parmesan, Parmigiano-Reggiano or Pecorino Romano cheese for topping (optional)

Bring a large pot of salted water to a boil. In a large saute pan, heat EVOO, garlic and chili flakes over med-high heat until garlic is fragrant and barely light-golden. Deglaze pan with wine. Add bouillon and lemon and stir until dissolved. Add asparagus and reduce heat to med-low. Simmer about 5 min, until asparagus is just cooked and still bright green. Turn off heat. Meanwhile, cook the pasta al dente. Drain and toss in the pan with the pine nuts and about 1/4 cup cheese. Top with more cheese at the table as desired.

Serves 4