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"Fish, to taste right, must swim three times - in water, in butter, and in wine."--Polish Proverb

Pasta Salad with Asparagus and Red Peppers Recipe

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This recipe for Pasta Salad with Asparagus and Red Peppers is from Chosun Cuisine, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1 1/2 lbs. asparagus, tough ends removed
3 lg. red bell peppers, cut in 1/2 in. wedges
Olive oil for brushing
Salt and black pepper
1/2 c. lemon juice
1/2 tsp. grated lemon zest
1 med. garlic clove, minced
1/2 c. extra virgin olive oil
1 lb. farfalle (bowtie) pasta
3 T. fresh chives, snipped
1/3 c. Parmesan cheese, grated
Directions:
Directions:
Layer asparagus and peppers on a baking sheet. Brush with olive oil, salt and pepper. Roast in a 450ºF oven until just tender, about 10-15 minutes.
Mix together lemon juice and zest, garlic, 3/4 tsp. salt and pepper to taste in a large bowl. Whisk in 1/2 c. olive oil in a slow, steady stream until smooth.
Boil pasta in salted water. Drain well. Toss hot pasta with dressing, cooled vegetables, chives and Parmesan cheese. Cool to room temperature. Adjust seasonings and serve. Serves: 6-8. *Thin asparagus is best. When you bend asparagus, it will naturally snap at the location where you need to discard the tough ends.

 

 

 

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