Especially good made with orecchiette (little
ears), a small, delicate pasta. Use very slender asparagus and
you won’t need to scrape the stalks.
Spring
Pasta Salad with 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
- Cook the pasta in plenty
of rapidly simmering water until al dente. Drain and rinse under
cool water, then drain well again.
- Meanwhile, trim 1/2 inch
from the bottoms of the asparagus spears, and cut them into approximately
1l/2-inch lengths. Steam in a large saucepan with a small amount
of water until bright green and tender-crisp, then drain and
rinse until cool.
- Combine the cooked pasta,
asparagus, and peas with the remaining ingredients in a large
serving bowl. Toss gently but thoroughly. Cover and refrigerate
until needed, or serve at once.
Makes 4 to 6 servings.
Recipe provided courtesy
of Nava Atlas; www.vegkitchen.com.
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