Easter Sunday was a beautiful, meaningful, relaxing and delicious day for us. After a great church service, we went to my in-laws, and the food was wonderful!
We have a large family so my mom-in-law does much of the cooking, and then we all bring a side dish or dessert to share.
I brought Fresh Lemon Pasta Salad With Asparagus & Tomatoes. I had seen it on Pinterest, and it sounded so light, fresh and delish! That is exactly what it was. Very simple, very fresh, very light. I made it Sunday morning while getting ready for church, yes, it was that easy. I loved that it can be served warm, cold, or room temperature.
Fresh Lemon Pasta Salad With Asparagus & Tomatoes
12 oz. pasta (I used whole wheat spaghetti, the original recipe calls for Orzo pasta)
1 bunch fresh asparagus, cut into 1 inch pieces
1 pint grape or cherry tomatoes, halved
1 lemon, zested and juiced
4 Tablespoons extra virgin olive oil
1 clove garlic, minced
2 Tablespoons fresh parsley, minced
Salt & Pepper
Grated Parmigiano Reggiano (leave out to keep it vegan)
Bring 2 large pots of water to boil. Add a big pinch of salt in each.
To one pot, add asparagus and blanch, about 2-3 minutes, depending on the thickness of your asparagus. Place blanched asparagus in a bowl of ice water to stop the cooking and keep them green.
To the second pot, add the pasta. Cook per package instructions. When tender, drain and place in a large bowl. Add blanched asparagus and tomato halves.
Mix olive oil, lemon zest, lemon juice, garlic, salt and pepper in a small bowl. Stir into pasta and vegetables. Stir in parsley and grated Parmigiano Reggiano, if using.
This can be served warm, room temperature or cold.
New Nostalgia – New Nostalgia Recipe IndexMay 13, 2014 at 7:58 pm
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CaroleApril 19, 2012 at 9:46 pm
Hi there, this is a really nice post about asparagus. It would be great if you linked to it in my Food on Friday series. This week it is about all things asparagus. Food on Friday
Jane CraskeApril 11, 2012 at 5:43 pm
Oh! Can’t wait for asparagus to be in season again C: Pinning this recipe right away.