| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables, Meats, Grains, Dairy |
|
Pasta, Vegetables, Meatless ma |
2 |
Servings |
INGREDIENTS
| 1 |
lb |
Fresh asparagus |
| 6 |
oz |
Penne |
| 1 |
tb |
Olive oil |
| 2 |
ts |
Grated lemon zest — about 2 |
|
|
Lemons |
| 1/8 |
c |
Fresh lemon juice |
|
|
Salt and freshly ground |
|
|
Black pepper — to taste |
| 1/2 |
c |
Coarsely chopped roasted red |
|
|
Peppers — optional |
| 3 |
tb |
Toasted pine nuts |
| 8 |
tb |
Shaved fresh Parmesan |
|
|
Cheese |
INSTRUCTIONS
Trim asparagus and steam until tender-crisp, 3 to 4 minutes. Cut into
1-inch lengths. Cook pasta, drain and place in a warmed, large serving
bowl; toss with oil. Add asparagus, lemon zest, lemon juice, salt, pepper,
roasted peppers (if using) and pine nuts. Gently toss to mix. Add cheese
and toss; taste and adjust seasonings. Serve immediately.
Posted to EAT-L Digest - 17 Jun
Date: Tue, 18 Jun 1996 08:24:26 -0400
From: Betsy Burtis <BuddoB@AOL.COM>
Recipe By : Felicia Pickering - EAT-L
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