Bow Tie Pasta with Asparagus, Sun-Dried Tomatoes, and Boursin

Serves 2

1/3 cup pine nuts
kosher salt
8 ounces bow tie pasta
14 medium asparagus spears, peeled and cut into 1 1/2 inch pieces
1 tablespoon olive oil
4 large cloves garlic, minced
1/3 cup drained oil-packed sun-dried tomatoes chopped (optional)
1/4 cup grated parmesan cheese, preferably parmigiano-reggiano
2 ounces (1/3 cup) garlic and fine herbs boursin
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 leaves for garnishing (optional)

Directions
1. 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.
2. Fill a large saucepan three fourths full of water. Bring to a boil over high heat and add kosher salt. (We add 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.
3. 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 tot hep an, then add the reserved cooking water. Add the tomatoes (if using), Parmesan cheese, Boursin, dill, and the 3/4 teaspoon lemon pepper and toss to combine. Stir in the pine nuts. Season with kosher salt to taste and more lemon pepper if necessary.
4. Divide the pasta between 2 bowls and garnish with parsley, if desired. Serve immediately.

From The Bride & Groom First and Forever Cookbook via my friend Kirsha