Walnut and Asparagus Scampi Pasta

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Have everything ready for this pasta dish, because after the garlic is infused into the oil, it is almost done. Put your pasta water on first to have all the components come together at the same time.

⅓ cup olive oil

2 tablespoons minced garlic

½ cup chopped walnuts

½ pound dried capellini or angel hair pasta

3 tablespoons dried dulse, crushed well

¼ cup packed minced parsley

1 pound asparagus, ends trimmed and cut into 1 inch slices

1 tablespoon fresh lemon juice

Salt and fresh ground pepper

Heat the olive oil in a large skillet or pot on medium-low. Stir the minced garlic and walnuts into the oil and reduce the heat to low. Cook the garlic on low for about 10 minutes to allow the garlic to infuse into the oil.

At the same time, get a large pot of water on the stove on high heat for the pasta. As soon the water starts to boil, cook the pasta according to package directions. After cooked, drain and cool the pasta under running cold water. Drain well. Reserve for later use.

After the garlic has cooked for 10 minutes, if it is still not golden, increase the heat to medium and cook for another few minutes or until golden.

Increase the heat of the skillet to medium-hot and stir in the dulse, parsley and asparagus. Cook for 5 minutes or until the asparagus is done, stirring often.

When the asparagus is crisp-tender, add the lemon juice to the skillet and mix in the cooked pasta. Toss the pasta well with the skillet ingredients. Season to taste with salt and fresh ground pepper.