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Spring Pasta Salad with Asparagus and Fresh Peas
Posted By Nava On November 30, 2007 @ 4:36 am In Asparagus,Cool Pasta Salads,Pasta and Noodles | No Comments
I especially like this sprightly pasta salad made with orecchiette (“little ears”), a small, delicate pasta. Use very slender asparagus and you won’t need to scrape the stalks.
Serves: 4 to 6
Cook the pasta in plenty of rapidly simmering water until al dente. Drain and rinse under cool water, then drain well again.
Meanwhile, trim 1/2 inch from the bottoms of the asparagus spears, and cut them into approximately 1l/2-inch lengths. Steam in a large saucepan with a small amount of water until bright green and tender-crisp, then drain and rinse until cool.
Combine the cooked pasta, asparagus, and peas with the remaining ingredients in a large serving bowl. Toss gently but thoroughly. Cover and refrigerate until needed, or serve at once.
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 asparagus recipes: http://www.vegkitchen.com/category/recipes/vegetables-all-year-round/asparagus/
 pasta salad recipes: http://www.vegkitchen.com/category/recipes/pasta-and-noodles/cool-pasta/
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