↞ recipe box start page
Category: PASTA
Prep Time: Cook Time: Total Time:
5 quarts water
1 Tbs. salt, plus more, to taste
3/4 lb. dried penne
5 Tbs. extra-virgin olive oil
1/2 lb. asparagus, trimmed and cut diagonally
into 1 1/2-inch pieces
1/2 lb. sugar snap peas
1 seedless orange
2 Tbs. red wine vinegar
Freshly ground pepper, to taste
3 Tbs. finely chopped fresh chives
1 orange, cut into 6 wedges
Directions:
In a large pot over high heat, bring the water to a boil. Add the 1 Tbs. salt and the pasta and cook according to the package instructions or until al dente (tender but firm to the bite), 10 to 12 minutes. Drain the pasta and immediately toss it with 1 Tbs. of the olive oil. Cover and cool completely in the refrigerator for at least 1 hour or up to 24 hours.
Bring another large pot of salted water to a boil over high heat. Add the asparagus and cook until tender, 4 to 5 minutes. Using a slotted spoon, remove the asparagus, drain and cool completely in the refrigerator. Add the sugar snap peas to the water, return to a boil and cook until tender, 1 to 2 minutes. Drain the sugar snap peas and cool completely in the refrigerator.
Using a zester or grater, shred the zest of the orange. Then, juice the orange.
In a large bowl, whisk together the remaining 4 Tbs. olive oil, the orange zest, orange juice, vinegar, salt and pepper. Add the pasta, asparagus, sugar snap peas and chives. Toss to mix well.
To serve, place in a serving bowl or divide among individual plates and garnish with the orange wedges. Serve at room temperature.
Serves 6.
view more member recipes
Spring Asparagus and Snap Pea Penne Salad
view my recipes
print
save
Category: PASTA
Prep Time: Cook Time: Total Time:
5 quarts water
1 Tbs. salt, plus more, to taste
3/4 lb. dried penne
5 Tbs. extra-virgin olive oil
1/2 lb. asparagus, trimmed and cut diagonally
into 1 1/2-inch pieces
1/2 lb. sugar snap peas
1 seedless orange
2 Tbs. red wine vinegar
Freshly ground pepper, to taste
3 Tbs. finely chopped fresh chives
1 orange, cut into 6 wedges
Directions:
In a large pot over high heat, bring the water to a boil. Add the 1 Tbs. salt and the pasta and cook according to the package instructions or until al dente (tender but firm to the bite), 10 to 12 minutes. Drain the pasta and immediately toss it with 1 Tbs. of the olive oil. Cover and cool completely in the refrigerator for at least 1 hour or up to 24 hours.
Bring another large pot of salted water to a boil over high heat. Add the asparagus and cook until tender, 4 to 5 minutes. Using a slotted spoon, remove the asparagus, drain and cool completely in the refrigerator. Add the sugar snap peas to the water, return to a boil and cook until tender, 1 to 2 minutes. Drain the sugar snap peas and cool completely in the refrigerator.
Using a zester or grater, shred the zest of the orange. Then, juice the orange.
In a large bowl, whisk together the remaining 4 Tbs. olive oil, the orange zest, orange juice, vinegar, salt and pepper. Add the pasta, asparagus, sugar snap peas and chives. Toss to mix well.
To serve, place in a serving bowl or divide among individual plates and garnish with the orange wedges. Serve at room temperature.
Serves 6.
Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.
recipe comments
related member recipes
Spring Pasta Salad With Asparagus, Tomato And Mozzarella
by ICOOK2
1 1/2 lb asparagus stems peeled if tough and ends trimmed salt freshly ground pepper 1 lb penne pasta 1/2 lb fresh Mozzarella cheese, cut into small cubes 1 large bunch of scallions, sliced
by ICOOK2
1 1/2 lb asparagus stems peeled if tough and ends trimmed salt freshly ground pepper 1 lb penne pasta 1/2 lb fresh Mozzarella cheese, cut into small cubes 1 large bunch of scallions, sliced
Sauteed Asparagus And Snap Peas
by sgre52160
1 lb asparagus 3/4 lb sugar snap peas 2 tbsp good olive oil Kosher salt Freshly ground black pepper Red pepper flakes, optional Sea salt, for serving Cut off the tough ends of the asparagus a
by sgre52160
1 lb asparagus 3/4 lb sugar snap peas 2 tbsp good olive oil Kosher salt Freshly ground black pepper Red pepper flakes, optional Sea salt, for serving Cut off the tough ends of the asparagus a
Pasta With Sugar Snap Peas, Asparagus And Parmesan
by sgre52160
Salt for pasta water 1 pound asparagus, trimmed and cut into 1 1/2-inch pieces 1/2 pound bow-tie pasta 1/2 pound sugar snap peas or snow peas, trimmed 3 tbsp olive oil 1/2 cup freshly grated Parm
by sgre52160
Salt for pasta water 1 pound asparagus, trimmed and cut into 1 1/2-inch pieces 1/2 pound bow-tie pasta 1/2 pound sugar snap peas or snow peas, trimmed 3 tbsp olive oil 1/2 cup freshly grated Parm
Spring Asparagus Quiche
by ICOOK2
Nonstick cooking spray 8 ounces asparagus spears, trimmed and halved crosswise 1/2 cup grated Parmesan cheese 2 teaspoons dried basil, crushed 1 10-ounce package refrigerated pizza dough 3
by ICOOK2
Nonstick cooking spray 8 ounces asparagus spears, trimmed and halved crosswise 1/2 cup grated Parmesan cheese 2 teaspoons dried basil, crushed 1 10-ounce package refrigerated pizza dough 3
Sugar Snap Pea Salad With Pecans
by ICOOK2
1 cup pecan halves (about 4 ounces) 3/4 cup plus 2 Tablespoons olive oil Salt 2 pounds sugar snap peas, ends trimmed and strings removed, thinly sliced on the bias 1/4 cup balsamic vinegar 2 g
by ICOOK2
1 cup pecan halves (about 4 ounces) 3/4 cup plus 2 Tablespoons olive oil Salt 2 pounds sugar snap peas, ends trimmed and strings removed, thinly sliced on the bias 1/4 cup balsamic vinegar 2 g
view more member recipes
related CDKitchen recipes
Asparagus Soup
Slow Cooked Asparagus
Lidia's Skillet Asparagus
Almond Asparagus
Jumbo Asparagus with Poached Egg
Grilled Sugar Snap Peas
Zucchini With Shrimp
Shrimp, Asparagus, And Pasta Stir-Fry
Tilapia En Papillote With Asparagus & Shrimp
Asparagus & Orange-Grapefruit Salad