Recipe | Sun-Dried Tomato Pasta Salad
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Serves 6
- 8 asparagus spears, trimmed and cut into 2-inch pieces
- ⅓ cup peas
- 4 cups cooked gemelli pasta
- 3 cups spinach
- ½ cup sun-dried tomatoes in oil
- 2 tablespoons lemon juice
- ¼ cup grated Parmesan cheese
- ⅓ cup chopped fresh basil
- Salt and pepper to your tastes
Fill a medium-sized pot ¾ full of water and bring to a boil. Blanch the asparagus and peas, then remove them from the pot with a slotted spoon and cool them immediately in an ice-water bath. In the same pot, cook the pasta until al dente and strain off water. In a large bowl, combine the warm strained pasta and spinach together to wilt it. After it has come to room temperature, add the asparagus and peas, sun-dried tomatoes with oil, lemon juice, Parmesan, and basil. Mix together and season with salt and pepper. Serve chilled.
Recipe/Photograph By Kristel Matousek / www.photoricalfood.com