INGREDIENTS
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1poundspinach spaghetti
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1/2poundgreen asparagus, peeled and trimmed
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1clove garlic, peeled and smashed
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1/2cupfresh basil leaves
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1ouncepine nuts (2 tablespoons)
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1teaspoonsalt
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2tablespoonsolive oil
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1shallot, thinly sliced
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1cupchicken broth
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1ounceParmesan, freshly grated (about 1/4 cup)
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1/8teaspoonfreshly ground pepper