Monday, June 15, 2009
Whole wheat and loving it
A few weeks ago I made this luscious salad for a casual dinner with some friends at my house. I was looking to use up some whole wheat pasta that I've had in my pantry for ages. I'm not a fan of whole wheat pasta, because it tastes a little off to me. Too hearty, too much texture and too much flavor in it or in other words it tasted too healthy. However, this particular night I was feeling healthy and in the need of a light flavorful dish.
So I pondered and poked about in my pantry and fridge for some culinary inspiration. What resulted was this pretty pasta salad made from pantry staples and produce from my Eatwell Farms CSA box. It was perfect as a side dish along with some roasted salmon. I loved it so much that a week later I made a huge batch of it for my bookclub girls where it garnered some rave reviews. The best part is that it's amazingly simple.
Lemon & Asparagus Pasta Salad
8 oz. whole wheat pasta
1 tablespoon of lemon zest
1/3 cup of lemon juice or juice of 3 lemons
3 cups or 1 bunch of asparagus chopped
1/2 cup of shaved Parmesan
1/4 cup of extra virgin olive oil
1/2 teaspoon salt
freshly ground pepper to taste
1) In a large pot set pasta to boil. When pasta is halfway done about 6-8 minutes add in asparagus. The asparagus just needs a couple of minutes to get nice and tender.
2) Meanwhile in a bowl start juicing lemons and zest one. Add in salt, pepper, olive oil and whisk together.
3) Drain pasta and asparagus. While still warm toss with the olive oil and lemon mixture. Top with Parmesan. If the pasta salad will melt the cheese a little bit making it extra savory.