Beyond the Moon-Asparagus Pasta Salad w/ Sesame-Ginger Dressing

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Asparagus Pasta Salad with Sesame-Ginger Dressing

 

Recipe By : Beyond The Moon-Ginny Callan

Serving Size : 6 Preparation Time :0:00

Categories : Beyond The Moon Cookbook Salads

 

Amount Measure Ingredient -- Preparation Method

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12 ounces dry fettuccine

1 tablespoon sesame oil

1 pound asparagus

1 medium red bell pepper, cut into 1 " long strips

 

5 scallions -- thinly sliced

1/4 cup minced fresh cilantro

DRESSING

1/3 cup rice vinegar

2 teaspoons Dijon mustard

2 tablespoons tamari or soy sauce

3 large cloves garlic -- peeled

1 tablespoon peeled and minced fresh ginger

1/4 teaspoon salt

1/2 cup peanut oil

2 tablespoons sesame oil

1 tablespoon sesame seeds for garnish

 

1. Cook the fettuccine in a large pot of boiling water until al dente, 8 to

10 minutes. Drain, transfer to a medium-size bowl, and toss with the 1

tablespoon sesame oil.

2. Trim the tough ends from the asparagus, and slice it diagonally into

1-inch pieces. (You'll have about 3 cups.) Steam the asparagus just until

tender, 5 to 8 minutes.

3. Toss the asparagus, red pepper, scallions, and cilantro with the

fettuccine. In a blender, process the vinegar, mustard, tamari, garlic,

ginger, and salt until smooth on medium-high speed. Reduce the speed to low,

and slowly pour in the peanut and sesame oils.

4. Toss the salad with the dressing. Garnish with sesame seeds and serve.

 

 

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