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1
Preheat oven to 350 degrees.
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2
Toast the nuts on a baking sheet for 5-7 minutes; cool, chop and set aside.
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3
Cook the asparagus in a stock pot in boiling salted water, uncovered, over medium high heat until tender, about 3 m inutes.
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4
Remove asapargus saving the water so the pasta can be prepared in the same pot.
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5
Saute garlic in butter in a saute pan over medium high heat, pressing the garlic with a wooden spoon to release its flavor.
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6
When the edges start to brown, remove and discard garlic.
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7
Add the asparagus and ground pepper.
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8
Increase the heat to high and pour in the wine, stirring for about 1 minute.
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9
Reduce the heat to medium.
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10
Pour the half and half over asparagus mixture and simmer about 2 minutes.
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11
Season with salt; and jalepeno pepper flakes.
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12
Keep warm while boiling the pasta.
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13
Prepare penne according to directions (in asparagus water.
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14
)Drain and return to pot.
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15
Combine asparagus sauce with pasta, stirring over low heat.
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16
Add cheese, stirring until it melts; transfer to a platter.
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17
Garnish with pistachio nuts and serve immediately.
