1-1/2 pound asparagus spears, ends trimmed, cut into 1-inch pieces
1-1/2 pound penne pasta
1/3 cup olive oil
1 cup green onions, sliced
2 cloves garlic, minced
6 tablespoons white wine vinegar
2 tablespoons soy sauce
1 6-ounce package baby spinach
1/4 cup unsalted roasted cashews, coarsely chopped
1 teaspoon pepper
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 makes 8 servings.
Did You Know?
Asparagus is the leading supplier among vegetables of folic acid. A 5.3 ounce serving provides 60 percent of the recommended daily allowance for folacin.
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