Pasta Day: Spring Pasta Salad With Asparagus And Fresh Peas

[Guest guest]

All these cold pasta salads are so appealing now that the weather is

getting nicer.

 

* Exported from MasterCook *

 

Spring Pasta Salad With Asparagus And Fresh Peas

 

Recipe By : Pasta East to West by Nava Atlas, page 44

Serving Size : 4 Preparation Time :0:00

Categories : Pasta, Couscous, Etc. Salads, Main Dish

Vegetables

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

8 ounces orecchiette or tri-color rotini or gemelli

8 ounces slender asparagus

1 cup shelled fresh peas -- lightly steamed

15 ounces canned 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

2 tablespoons undiluted apple juice concentrate

1 large lemon -- Juice of

Salt and freshly ground black pepper

 

4 to 6 servings

 

I especially like this made with orecchiette ( " little ears " ), a small,

delicate pasta. Use very slender asparagus and you won't need to scrape

the stalks.

 

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 1 1/2-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.

 

Calories: 199, Carbohydrate: 31 g, Total Fat: 6 g, Cholesterol: 0 g,

Protein: 6 g, Sodium: 56 mg

 

 

 

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