Shelly's Recipe

SPRING PASTA SALAD WITH ASPARAGUS, TOMATO AND MOZZARELLA

Category: Pasta Salads

1 1/2 lbs asparagus stems, peeled if tough and ends trimmed
Salt
Freshly ground black pepper
1 lb penne pasta
1/2 lb fresh mozzarella cheese, cut into small cubes
1 large bunch scallions, about a dozen, sliced into thin rounds
2 dozen ripe cherry tomatoes, cut in half and drained for 20 minutes in a colander to remove excess liquid
1/2 cup extra virgin olive oil
Zest and juice from 1 lemon
1/2 cup lightly toasted pine nuts
Large handful fresh basil leaves, lightly chopped

Put up a large pot of salted water for cooking the pasta and bring it to a boil. Add the asparagus and blanch it until just tender, about 3 minutes. Scoop the asparagus from the water with a large strainer spoon and place in a colander. Run cold water over it to stop the cooking and to preserve the bright green color. Drain well and slice into small pieces on the diagonal, leaving the tips whole.

Bring the water back to a rapid boil and cook the penne until just al dente (tender but slightly firm to the bite). Run the pasta under cold water and drain very well.
In a large serving bowl, add the pasta, the blanched asparagus and all the remaining ingredients. Season with salt and pepper and toss well until all the pasta is well coated with dressing. Taste for seasoning. This is best served at room temperature. Serves 6

Note: Another addition to this pasta is about 3/4 cup freshly shelled spring peas. Blanch them for 1 minute in the boiling pasta water after you blanch the asparagus. Drain well and add them to the bowl along with the other ingredients.