Ingredients:
1 Pound pasta, farfalle (bowtie)
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Directions:
Bring 4 quarts of water to a rolling boil in a stockpot. Add 1 tablespoon salt and the pasta, stir to separate, and cook until al dente. Drain and return the pasta to the stockpot.
While the pasta is cooking, heat the oil in a 12-inch nonstick skillet over high heat until it begins to smoke. Add the asparagus and cook, without stirring, until beginning to brown, about 1 minute. Add the garlic, shallots, remaining ½ teaspoon salt, and pepper and cook, stirring frequently, until the asparagus is crisp-tender, about 4 minutes. Transfer the asparagus mixture to a large plate and set aside.
Return the skillet to high heat and add the butter. When the foaming subsides, add the almonds and cook, stirring constantly, until the almonds are browned and the butter is fragrant, 1 to 2 minutes. Off heat, add the vinegar and thyme. Return the asparagus to the skillet and toss to coat.
Add the asparagus mixture and 1/2 cup of the Parmesan to the pasta in the stockpot and toss to combine. Serve immediately, passing the remaining 1/2 cup Parmesan separately. |