Tuesday, May 1, 2012

Asparagus Pasta with Garlic Balsamic Vinaigrette

Nothing compliments a barbecue better than a fresh and cool pasta salad.  This is a simple, and delicious way to make warm weather pasta weather. 


2 cups cherry or grape tomatoes sliced in half
2 cups asparagus chopped into 1 inch pieces
1 box or bag of fettuccine (or other long pasta)

2 cloves garlic finely minced
1/2 cup olive oil
2 tbsp balsamic vinegar
1 teaspoon  dried oregano
1 tbsp fresh basil chopped
1/2 teaspoon salt and pepper each (or to taste)

Start by boiling water, add the asparagus to the boiled water for 5 minutes or until tender.  Remove from water and immediately place in ice cold water to keep color and texture.  Add a tbsp of salt to the water and add pasta.   

In a separate pan, heat up 1 tbsp of the olive oil, until hot.  Add the garlic and cook briefly until it just starts to turn blonde.  Remove from heat immediately and add remaining oil, herbs and balsamic.  Whisk together to emulsify.  (this can be done in a blender as well to get it more incorporated if you don't want to whisk.

Cook pasta according to instructions, and strain.  Add the asparagus, tomatoes, and the sauce.  Toss and let cool. That is is.  Super elegant, and very tasty. Enjoy!