pat's Recipe

Spring Pasta Salad with Asparagus, Tomato and Mozzarella

Category: Pasta salads

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 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 olive oil
zest and juice from 1 lemon
1/2 cup pinenuts, lightly toasted
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 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 4-5 as a main course, or 6-7 as a first course or side dish.