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Smoked Paprika Asparagus Penne (Gluten-Free)

Author:

Amie Valpone

July 09, 2012

By Amie Valpone

mbg Contributor

Amie Valpone is a Manhattan-based chef, culinary nutritionist, professional recipe developer, food photographer, writer and motivational speaker specializing in simple gluten-free, soy-free and dairy-free ‘clean eating’ recipes.

July 09, 2012

This easy-to-make pasta is gluten-free, vegetarian, and packed with superfoods:

Ingredients

1/4 cup macadamia nuts
1 pound gluten-free penne pasta
2 bunches asparagus, trimmed, halved lengthwise, and cut crosswise into thirds
4 ounces goat cheese, broken into pieces
2 scallions, finely chopped
1 Tbsp. fresh lemon zest
2 Tbsp. finely chopped fresh parsley
¼ tsp. smoked paprika
½ tsp. sea salt
¼ tsp. freshly ground black pepper

Instructions

In a small skillet over medium heat, toast macadamia nuts, stirring often, until golden, approximately 3 minutes.
In a large pot of boiling salted water, cook pasta until al dente, according to the package instructions, add asparagus during the last 2 minutes of cooking. Drain; return pasta and asparagus to pot. Toss with goat cheese, scallions, lemon zest, parsley, paprika, sea salt, pepper and toasted macadamia nuts.
Transfer to a serving bowl and serve immediately or cover and store in the refrigerator until ready to serve.
Serve chilled or at room temperature.