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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!

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