| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables |
|
Pasta, Vegetables |
4 |
Servings |
INGREDIENTS
| 1 |
lb |
Fusilli pasta; (spirals) |
| 3 |
tb |
Olive oil |
| 4 |
tb |
Sweet butter |
| 10 |
oz |
Fresh asparagus tips; (1 inch lengths) |
| 1 |
c |
Pitted black olives; sliced |
| 2 |
tb |
Calvert's Cedar Street Bumpy Beer Mustard |
| 2 |
tb |
Fresh lemon juice |
| 1/2 |
c |
Kasseri or fresh Parmesan finely grated |
|
|
Salt |
|
|
Freshly cracked black pepper |
INSTRUCTIONS
Cook pasta according to directions. While cooking, melt butter in saute pan
over medium high heat. Add asparagus tips and cook briefly, about 4
minutes. Drain pasta and toss with olive oil. Add asparagus, butter,
olives, mustard, lemon juice and salt and pepper. Top with freshly grated
cheese.
Posted to recipelu-digest by "Diane Geary" <diane@keyway.net> on Feb 16,
1998
A Message from our Provider:
“With Jesus, you can do it”