A light pasta dish perfect for a luncheon or a dinner entrée.

Serve with a tossed green salad.

Turkish Pistachios, Two and a Half Pound Bags, California Pistachios, One Pound Bags

    * 1 pound penne
    * 1 tablespoon olive oil
    * 2 garlic cloves, finely chopped or pressed
    * 3 tablespoons fresh lemon juice
    * 1 pound asparagus, woody stems discarded, remainder cut into quarters
    * 3/4 cup chicken or vegetable stock
    * 2/3 cup Zenobia Turkish or California Pistachios
    * 1 small bunch chives, cut into 1 inch pieces
    * 1/4 cup shaved or grated Parmesan cheese, or more to taste

Bring a large pot of water to a boil. Place a large saucepan over low heat and, when it is hot, add the oil. Add the garlic and cook until golden, about 3 minutes.

Remove and discard the shells from the pistachios. Set the meats aside.

Add the lemon juice, asparagus and chicken stock and bring to a boil. Reduce the heat to low and cook until asparagus is al dente, about 3 minutes.

Add the pasta to the boiling water and cook until al dente, according to the package instructions. Drain the pasta and add to the asparagus mixture. Just prior to serving, add the pistachio nut, chives and Parmesan cheese.