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Smoked Paprika Asparagus Penne (Gluten-Free)

Amie Valpone
mbg Contributor 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.

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.

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