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Ingredients

1. 4 teaspoons pine nuts
2. 1 1/2 pounds asparagus, cut into 1 1/2-inch lengths
3. 2 teaspoons extra-virgin olive oil
4. Salt and freshly ground pepper
5. 24 baby artichokes (about 2 pounds), outer leaves discarded, bottoms trimmed, artichokes quartered and rubbed with a lemon half
6. 1 1/2 cups low-sodium nonfat chicken broth
7. 3 tablespoons fresh lemon juice
8. 2 garlic cloves, thinly sliced
9. 1/2 pound penne
10. 3/4 cup frozen baby peas, thawed
11. 1/3 cup freshly grated Parmesan cheese
12. 3 tablespoons coarsely chopped flat-leaf parsley

Description

Food & Wine