Friday, June 3, 2011
WHOEVER INVENTED THIS, thank you from the bottom of my heart. Easy, delicious, perfect summertime dish. Pasta, thank you for existing!!
PESTO PASTA SALAD/ Asparagus
3 cups packed fresh basil
3 garlic cloves, chopped
1 tbls. lemon juice
1/2 tsp. salt
1/4 tsp. blk. pepper
1/3 cup pine nuts, toasted
1/2 cup olive oil
1/2 cup grated Parmesan
1 lb. asparagus, cut into thirds
1 lb. spiral pasta, or any short pasta
2 pints cherry tomatoes, halved
Cook asparagus in salted, boiling water for about 4 minutes. Drain and put in ice/ very cold water to keep crisp and green.
Cook pasta until al dente, drain and run under cold water, put aside.
In food processor puree basil, garlic, lemon juice, salt, pepper, and pine nuts till smooth. Add olive oil while motor is running, and process till a thick paste forms. Add Parmesan and pulse a couple of times.
In large bowl, combine pesto, cold pasta , tomatoes, and asparagus. Serve at room temerature, or refrigerate to chill. Serves 8