Asparagus and Arugula Pasta Salad
- Yield 8
- Prep 15 minutes
- Cook 5 minutes
- Total 20 minutes
Asparagus and Arugula Pasta Salad is a pasta recipe on Avoteb. The yield on the card is 8. Plan on 20 minutes from start to plate. The amounts and the method are both on this page.
Ingredients
Yield: 8 servings
- 1 pound fresh asparagus, ends trimmed and discarded
- 1 pound whole-wheat pasta (I used DeLallo’s organic fusilli)
- juice and zest of 1 lemon (about 3 tablespoons juice, 1-2 tablespoons zest)
- 1 tablespoon olive oil
- (optional) 1 tablespoon red wine vinegar
- 2 large handfuls fresh baby arugula
- 2/3 cup crumbled feta or goat cheese (or Parmesan cheese)
- 1/4 cup loosely-packed julienned (or torn) fresh basil
- freshly-cracked black pepper
- (optional: 1/4 cup toasted pine nuts)
Method
Slice the asparagus on the diagonal into bite-sized pieces. Keep nearby.
In a large stockpot filled with (generously-salted water*), cook pasta al dente according to package instructions. About 3 minutes before the pasta is done, stir the asparagus in with the pasta. When the pasta reaches al dente, pour the pasta and asparagus into a strainer (or strain out the hot water). Then rinse the pasta and asparagus with cold water until cooled.
Put back pasta to the stockpot and toss with lemon juice and zest and olive oil (and red wine vinegar, if using) until combined. Tip in in arugula, cheese, basil, and a few pinches of fresh pepper (and pine nuts, if using), and toss until combined. Taste and season with additional black pepper, if needed.
Plate while it is hot, or cover and refrigerate for up to 3 days.
