Ingredients
1lbfresh asparagus,ends trimmed and discarded
1lbwhole-wheat pasta,like DeLallo’s organic fusilli
1lemon,juiced, about 3 tbsp juice and 1 to 2 tbsp zest
1tbspolive oil
1tbspred wine vinegar,optional
2fresh baby arugula,large handfuls
⅔cupfeta cheese,crumbled, or goat cheese, or Parmesan cheese
¼cupfresh basil,loosely-packed julienned or torn
black pepper,freshly-cracked
¼cuppine nuts,toasted, optional
Preparation
Cut the asparagus on the diagonal into bite-sized pieces. Set aside.
In a large stockpot filled with generously-salted water, cook the pasta to al dente according to package instructions.
About 3 minutes before the pasta is done, stir the asparagus in with the pasta.
When the pasta reaches al dente, pour the pasta and asparagus into a strainer.
Rinse the pasta and asparagus with cold water until cooled.
Return the pasta to the stockpot, then toss with lemon juice, lemon zest, olive oil, and red wine vinegar until combined.
Add in the arugula, cheese, basil, a few pinches of fresh pepper, and pine nuts, then toss until combined.
Taste and season with additional black pepper, if needed.
Serve immediately, and enjoy!
