Sunday, June 13, 2010
1/2 lb of Asparagus
1 lb Pasta
1/2 lb. Fresh Mozzarella, cut into small cubes
1 large bunch of Scallions, sliced
2 dozen Cherry Tomatoes, cut in half
1/2 cup Olive Oil
Zest and Juice from 1 Lemon
1/2 cup Lightly Toasted Pine Nuts
Large Handful of Fresh Basil
1. Put up a large pot of salted water for cooking the pasta and bring it to a boil. Add the asparagus and cook for about 3 minutes. Scoop the asparagus from the water with a large strainer spoon and place in a colander. Run cold water over it. Drain well and slice into small pieces on the diagonal, leaving the tips whole.
2. Bring the water back to a rapid boil and cook the pasta. Run the pasta under cold water and drain very well.
3. In a large serving bowl, add the pasta, asparagus, and all the remaining ingredients. Season with salt and pepper, and toss well until all the pasta is well coated with dressing. Taste for seasoning.
I plan to serve it with a fresh French Baggette from Napoleons in Kansas City.