Gingered Asparagus and Bow Tie Pasta Salad
3 1/2 cups.
- 1/3 pound bow tie pasta
(also called farfalle)
- 1/4 cup peanut oil
- 3 tablespoons minced
- 2 tablespoons minced
- 2 pounds asparagus, ends
snapped off, stalks peeled, and cut into 11/2 -inch pieces
- 2 tablespoons raspberry
- Zest and sections from
- Kosher salt
- Freshly ground pepper
- Bring a large pot of
salted water to a boil. Cook the pasta al dente, drain and set aside.
- Heat 1 tablespoon of
the oil in a large nonstick sauté pan. Add shallots and ginger and
sauté approximately 3 minutes. Add the asparagus and sauté until
tender, about 3 to 5 minutes more, depending on the thickness of the stalk.
- Whisk the remaining oil,
raspberry vinegar and orange zest together in a large bowl. Add the pasta,
asparagus and orange sections, then toss together. Season to taste with salt
and pepper. Serve warm or cold.
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