Linguine with Asparagus and Pine Nuts

When asparagus is in season, this is the recipe I reach for. It takes less than 30 minutes, start to finish. This is vegetarian, but it's so good even your meat eaters will ask for seconds!

12 ounces linguine
1/4 cup olive oil
1/4 cup pine nuts
4 cloves garlic, minced
2 pouns asparagus, trimmed and cut into 1 inch pieces
kosher salt and pepper
1 cup shaved Parmesan (about 3 ounces)

1. Cook the linguine according to package directions. When done, reserve 1 cup of the pasta water, then drain the linguine and return to the pot.
2. Meanwhile, heat the olive oil in a medium skillet over medium heat. Add the pine nuts and garlic and cook, stirring frequently, until golden, 1-2 minutes. (Be careful not to burn the pine nuts!) Add the asparagus and cook, tossing occasionally, until just tender, 2-3 minutes.
3. Add the asparagus mixture to the pasta, along with 1 tsp. salt and 1/2 tsp. pepper. Toss to combine. If the mixture seems dry, add the reserved pasta water, 1/4 cup at a time, until the pasta reaches a desired consistency.
4. Sprinkle with the shaved Parmesan and serve.