Name: Asparagus and Arugula Pasta Salad
Prep time: 15 min
Cook time: 5 min
Total time: 20 min
Yield: 8 servings
Ingredients: 1 pound fresh asparagus, ends trimmed and discarded; 1 pound whole-wheat pasta (I used DeLallo’s organic fusilli); juice and zest of 1 lemon (about 3 tablespoons juice, 1-2 tablespoons zest); 1 tablespoon olive oil; (optional) 1 tablespoon red wine vinegar; 2 large handfuls fresh baby arugula; 2/3 cup crumbled feta or goat cheese (or Parmesan cheese); 1/4 cup loosely-packed julienned (or torn) fresh basil; freshly-cracked black pepper; (optional: 1/4 cup toasted pine nuts)