Saturday, August 11, 2012
Creamy Asparagus Pasta Salad
You can do the three steps below the day before you serve the salad.
Cook 1lb Farfalle noodles ten minutes. Drain.
Heat for a few minutes:
1/3 C. Olive oil, with
6 sliced green onions (whites and stems) (or 1/2 bunch or 2.5 oz)
4 TBSP Minced Garlic (from a jar)
Mix with noodles. Store in Ziplock Bag in fridge.
Blanch 1 bunch thin Asparagus (cut into 1 1/2 inch pieces) 3 min (or till just tender...don't overcook). Rinse in cold water. Store in Bag in fridge.
Day of prep:
1 pint cream, with
2 tsp. salt
1/4- 1/2 tsp. pepper
Place noodles in a bowl. Add Asparagus, plus
1/4 C. finely chopped Flat Leaf Parsley
2 (ish) C. chopped rotisserie chicken (more or less is fine)
Pour warm cream mixture over noodles.
Add 2 TBSP Lemon Juice mix gently
Serve topped with:
Toasted Pine Nuts and
Parmesan Cheese shavings
Makes 11-12 Cups (1 C is a good serving)
A friend gave me this delicious pasta recipe. My daughter made it for a bridal shower and it got rave reviews. Enjoy!