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

Cook the pasta according to the package directions; drain the pasta and return it to the pot. Meanwhile, heat the oil in a medium skillet over medium heat. Add the pine nuts and garlic and cook, stirring frequently, until golden, 1 to 2 minutes. Add the asparagus and cook, tossing occasionally, until just tender, 2 to 3 minutes. Add the asparagus mixture to the pasta along with 1 teaspoon salt and ¼ teaspoon pepper and toss to combine. Sprinkle with the Parmesan before serving.