Posted by Diane | Posted in Asparagus recipes, Pasta, Salads | Posted on 19-05-2009
Tags: asparagus recipe
This great make-ahead asparagus recipe is a delicious time saver.
(Best when refrigerated several hours before serving.)
Ingredients:
8 oz. cracked black pepper fettuccine
1 lb. fresh asparagus, cut into 1″ pieces, cooked crisp tender
1/2 cup black olives, chopped
1 cup halved cherry tomatoes
3/4 cup chopped nuts, (I prefer pecans), divided
1 1/2 cups of fresh basil leaves
1/2 cup extra virgin olive oil
1/3 cup freshly grated Parmesan cheese
1/4 cup red wine vinegar
1 clove fresh garlic
salt and pepper to taste
Cook pasta according to package directions, then drain and rinse with cold water;drain again. Place in a shallow serving bowl and mix with 1-2 Tblsp. olive oil. Stir cooked,drained asparagus, halved tomatoes, olives and nuts into pasta. Make a dressing by combining remaining ingredients in a blender and blend until smooth. Pour into pasta mixture and gently toss to coat all ingredients. Refrigerate, covered, 4-5 hours before serving.
Do you have a favorite salad recipe using asparagus?
