Pasta with Sun-Dried Tomatoes and Green Asparagus

Cook pappardelle in salted boiling water until al dente. Reserve a small amount of cooking water.

Peel bottom third of asparagus stalks. Thinly slice asparagus and sauté briefly in hot oil. Season with salt, sugar and pepper. Add pine nuts and cook briefly. Deglaze with wine. Cover and cook until tender, 2-3 minutes. Uncover pan and add sun-dried tomatoes (well drained and chopped). Stir in basil, capers and drained pasta and moisten with a little of the pasta cooking water if needed.