Especially good made with orecchiette (littleears), a small, delicate pasta. Use very slender asparagus andyou wont need to scrape the stalks.
Recipe: Spring Pasta Saladwith Asparagus and Fresh Peas
8 ounces orecchiette, tri-color rotini,or gemelli
8 ounces slender asparagus
1 cup shelled fresh peas, lightly steamed
1 (15-ounce) can artichoke hearts, drained and quartered
1 large carrot, peeled and thinly sliced
2 tablespoons minced fresh dill
2 tablespoons minced fresh parsley
2 tablespoons extra-virgin olive oil
Juice of 1 large lemon
Salt and freshly ground black pepper, to taste
Makes 4 to 6 servings.
Recipe provided courtesy of Nava Atlas;www.vegkitchen.com.
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