Lemon Pasta with Asparagus and Pine Nuts

1 lb fresh asparagus

6 oz penne

1 tablespoon olive oil

2 teaspoons grated lemon zest -- about 2 lemons

1/8 cup fresh lemon juice

salt and freshly ground black pepper -- to taste 1/2 cup coarsely chopped roasted red peppers -- optional

3 tablespoons toasted pine nuts

8 tablespoons shaved fresh Parmesan cheese

Trim asparagus and steam until tender-crisp, 3 to 4 minutes. Cut into 1-inch lengths. Cook pasta, drain and place in a warmed, large serving bowl; toss with oil. Add asparagus, lemon zest, lemon juice, salt, pepper, roasted peppers (if using) and pine nuts. Gently toss to mix. Add cheese and toss; taste and adjust seasonings. Serve immediately.