Linguini with Toasted Almonds & Grilled Aspargus

Well "winner winner chicken dinner"!!!!!! This was a tasty meatless dinner choice and could easily be made with regular pasta if the non-gluten individual is seeking extra gluten (some of my family members, my little brother, insist on having what they call 'gluten deficiency' where one must eat as much gluten as possible). Nonetheless I digress, tonight's yummy pasta dish would be enjoyed by all!!!!

Makes 4 Servings
Ingredients:
1/2 pound (8oz) of gluten free linguini (I used GF Fettuccini)
1/4 cup slivered toasted almonds slices or pine nuts*
1 tablespoon chopped fresh parsley
1/4 cup parmesan cheese or Soy alternative (I am watching my fats, so I sprinkled some on top for the look, but didn't want a lot of cheese)
1 teaspoon lemon pepper (McCormick makes a lemon pepper grinder now!!!)
2 tablespoons olive oil
Fresh Asparagus
Pam cooking spray

THREE EASY STEPS (Perfect for busy folks)
1. In a large pot, bring water to a boil and add salt liberally (I used very little and it came out fine). Add pasta and cook until done, following package directions
2. While pasta is cooking, prep the asparagus by lightly spraying a skillet pan/sauté pan. Clean asparagus and lightly coat with spray and season liberally with the lemon pepper seasoning.
3. Drain the linguini and toss with toasted almonds, parsley, parmesan cheese, lemon pepper, and olive oil.
SERVE IMMEDIATELY.

*Toasting almonds: Heat oven to 325 degrees and in a thin layer place the almonds on a baking tray (don't coat with Pam). Bake for 5 minutes and check for browning. Bake 3-5 more minutes checking on color of nuts. Some nuts will take more time.