Ingredients
1 lb cavatappi pasta or other small shape1 bunch asparagus, remove ~ 1 inch off thick ends and discard
a couple handfuls of cherry tomatoes, halved
a big handful of fresh chopped basil
1 shallot, fine chop
1 garlic clove, fine chop
⅓ cup olive oil
¼- 1/3 cup fresh squeezed lemon juice
salt and pepper to taste
Preparation
1Cut the asparagus into 1 inch pieces. Bring a bit pot of water to a boil {you will use this for the pasta too}. Cook the asparagus for just 2 minutes. Remove with a slotted spoon and place into a bowl of ice water. Once cooled, remove and place asparagus onto a paper towel.
2
Cook the pasta in the same water just to al dente. Drain and cool immediately. Set aside.
3
In a large bowl mix together the pasta, asparagus, tomatoes and basil.
4
In a small jar mix together the lemon, olive oil, shallot and garlic.
5
Toss the vinaigrette in and season with salt and pepper to taste.
Recipe came from - Foodista.com – The Cooking Encyclopedia Everyone Can Edit. This work is licensed under creative commons attribution licenses
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