Spring pasta salad
recipe
Spring pasta salad
No commentsIngredients
- 1 1/2 lb asparagus stems peeled if tough and ends trimmed
- salt
- freshly ground black pepper
- 1 lb penne pasta
- 1/2 lb fresh Mozzarella cheese, cut into small cubes
- 1 large bunch of spring onions, about a dozen, sliced into thin rounds
- 2 dozen ripe cherry tomatoes, cut in half and drained for 20 minutes in a colander to remove excess liquid
- 1/2 cup extra-virgin olive oil
- zest and juice from 1 lemon
- 1/2 cup lightly toasted pinenuts
- large handful fresh basil leaves, lightly chopped
Directions
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- Blanch the asparagus until just tender, about minutes. Scoop the asparagus from the water with a large strainer spoon and place in a colander. Run cold water over it to stop the cooking and to preserve the bright green colour. Drain well and slice into small pieces on the diagonal, leaving the tips whole.
- Bring the water back to a rapid boil and cook the penne until just al dente (tender but slightly firm to the bite). Run the pasta under cold water and drain very well.
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