Ingredients:
1-1/2 pounds asparagus spears, ends trimmed, cut into 1-inch pieces
1-1/2 pounds penne pasta
1/3 cup olive oil
1 cup green onions, sliced
Two cloves of garlic, minced
6 tablespoons white wine vinegar
2 tablespoons light soy sauce
1 (6 ounce) package baby spinach
1/4 cup unsalted roasted cashews, coarsely chopped
1 teaspoon pepper

Directions:
Blanch the asparagus until just tender, about three minutes. Transfer to a small bowl. Cool. Cook the pasta until just tender but still firm to bite. Drain. Transfer to a large bowl. Toss with one tablespoon of oil. Cool.

Blend the remaining oil, green onions, garlic, vinegar and soy sauce in a blender until smooth, about two minutes. Pour the dressing over the pasta.

Add the asparagus, spinach and cashews; toss to coat. Season with pepper.

Recipe serves eight.

See also on BellyBytes.com:
Spinach Salad with Nectarines and Raspberries
Spinach Salad Dressing
Strawberry Spinach Salad
Spinach Lasagna
Spinach Stuffed Sole

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