ASPARAGUS: High in Vitamins K and A. Asparagus has a unique combination of anti-inflammatory nutrients aiding in digestive support, heart health and blood sugar regulation. As a result of its very strong anti-inflammatory and antioxidant nutrient composition, eating asparagus reduces your risk for certain cancers, including possibly leukemia.
LEMONS: Lemons contain unique flavonoid compounds that have antioxidant and anti-cancer properties. These flavonoids have been shown to stop cell division in many cancer cells. As an excellent source of vitamin C, lemons help to neutralize free radicals, which can damage healthy cells in the body and cause swelling and chronic pain. Although acidic in taste, lemons actually have an alkalizing effect on the body, helping to reduce inflammation.
8 ounces uncooked gluten-free pasta of your choice
1 1/2 cup asparagus, cut into 1″ bite-sized pieces
1/2 cup chopped shelled pistachios
2 tablespoons fresh thyme leaves, divided
2 tablespoons grated lemon rind, divided
1 tablespoon minced shallots
2 tablespoons Champagne or white wine vinegar
2 garlic cloves, minced
5 tablespoons extra-virgin olive oil
1/2 – 1 teaspoon kosher salt, depending on taste
1/2 teaspoon freshly ground black pepper
1 ounce shaved fresh Parmesan cheese (about 1/3 cup)
1. Cook the pasta according to package directions in salted water. Add asparagus during the final 2 minutes of cooking. Drain and rinse pasta mixture under cold water; drain well.
2. Place the pasta mixture, pistachios, 1 tablespoon thyme, and 1 tablespoon lemon rind in a large bowl; toss gently to combine.
3. Combine remaining 1 tablespoon thyme, remaining 1 tablespoon lemon rind, shallots, Champagne or white wine vinegar, and garlic in a small bowl, stirring well with a whisk. Gradually add olive oil, stirring constantly with a whisk. Add salt and black pepper; stir with a whisk. Drizzle over pasta mixture, and toss gently to coat. Top each serving with Parmesan cheese.