Asparagus and Pistachio Pasta Salad with Lemon Vinaigrette Recipe
Here's a nice, fairly light pasta salad for asparagus lovers. Look for thin stalks for the best result.
Servings: 4-6
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Ingredients
- 12 oz package small pasta (I use bow ties) cooked al dente
- 1/3 cup extra virgin olive oil
- 2-3 tbs. fresh lemon juice
- 1/2 cup shelled pistachios
- 1 cup asparagus chopped and cooked al dente
- salt and pepper to taste
- 1 tbs. fresh basil slivers
- optional: shaved parmesan, fresh parsley
Directions
- Cook the pasta, let cool.
- Steam or boil the asparagus pieces until almost done, rinse in cold water.
- Mix the oil, lemon juice and basil in a small jar.
- Sprinkle nuts over pasta, pour on vinaigrette, toss.
- Salt and pepper to taste.
- Refrigerate several hours.
- Toss again, add cheese or parsley.
- Let come to room temp before serving.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 138g | |
| Recipe makes 4 servings | |
| Calories 526 | |
| Calories from Fat 200 | 38% |
| Total Fat 22.93g | 29% |
| Saturated Fat 3.18g | 13% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 6mg | 0% |
| Potassium 322mg | 9% |
| Total Carbs 67.31g | 18% |
| Dietary Fiber 4.0g | 13% |
| Sugars 3.46g | 2% |
| Protein 13.21g | 21% |
