Pasta Salad With Asparagus and Fresh Herbs |
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Prep Time: 10 Minutes Cook Time: 8 Minutes |
Ready In: 18 Minutes Servings: 6 |
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Nice summer recipe that can be modified easily to suit different tastes or seasons. I have a small assortment of herbs in my garden so I used what I have. Use any combination you'd like. Toasted pine nuts would also be a good addition. Ingredients:
1 lb asparagus, trimmed and cut into bite-sized pieces |
1 cup frozen peas |
1 lb farfalle pasta |
2 cups fresh basil leaves |
1 cup fresh herbs of choice (i used cuttings of fresh rosemary, chives and thyme) |
1/3 cup extra virgin olive oil |
4 1/2 ounces feta cheese, crumbled (1 cup) |
1/2 cup coarsely chopped fresh parsley |
3 scallions, thinly sliced |
salt and pepper |
Directions:
1. Cook asparagus in a 6-8 quart pot of boiling, salted water until tender, about 4-6 minutes. Remove asparagus to large bowl. Using same water, cook peas 2 minutes. Remove and add to asparagus. Then add pasta to boiling water and cook until al dente.
2. While pasta cooks pulse basil and other herbs, oil, salt and pepper and 1/2 cup feta in a food processor until chopped, then add to vegetables.
3. Drain pasta. Mix together pasta and vegetable mixture. Then add parsley, scallions and remaining 1/2 cup feta and toss.
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