Canadian Recipes

Asparagus, Lemon and Chevre Pasta Salad

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This is an amazing pasta salad, its fresh and light, a very lovely company to grilled chicken, fish or shrimp, and it is and ideal meal for picnic packing also.

Asparagus, Lemon and Chevre Pasta Salad Ingredients

  1. 1 lb(s) fresh asparagus, cut into 1-inch pieces
  2. 1 cup melon seed pasta (acini di melone) or other small pasta such as acini di pepre (pepper seed, also called pepperini), or orzo
  3. 2 Tbsp olive oil
  4. 1 cup sliced radishes
  5. 1 cup finely diced celery
  6. ½ cup minced red onion
  7. 3 Tbsp chopped fresh chives
  8. 2 Tbsp chopped fresh mint
  9. 2 tsp finely grated lemon zest
  10. salt and pepper
  11. 3 oz fresh goat cheese
  12. juice of 1/2 lemon
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Asparagus, Lemon and Chevre Pasta Salad Preparation steps

1. Heat a pot of water up to the point of boiling and salt. Whiten the asparagus until simply delicate (around 3 minutes) and afterward channel and flush with virus water to end the cooking. Return the pot, loaded up with new water, to a bubble, salt and afterward cook the pasta until delicate, around 10 minutes. Channel and flush to cool. Following flushing, hurl the pasta with the olive oil, to keep it from bunching.

2. Hurl the pasta with the cooked asparagus, radishes, celery, red onion, chives, mint and lemon pizzazz and season to taste. Chill until prepared to serve, at that point hurl the pasta with disintegrated goat cheddar and lemon squeeze preceding serving.

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Asparagus, Lemon and Chevre Pasta Salad


  • Author: Chef Lilian
Scale

Ingredients

  1. 1 lb(s) fresh asparagus, cut into 1-inch pieces
  2. 1 cup melon seed pasta (acini di melone) or other small pasta such as acini di pepre (pepper seed, also called pepperini), or orzo
  3. 2 Tbsp olive oil
  4. 1 cup sliced radishes
  5. 1 cup finely diced celery
  6. ½ cup minced red onion
  7. 3 Tbsp chopped fresh chives
  8. 2 Tbsp chopped fresh mint
  9. 2 tsp finely grated lemon zest
  10. salt and pepper
  11. 3 oz fresh goat cheese
  12. juice of 1/2 lemon

Instructions

1. Heat a pot of water up to the point of boiling and salt. Whiten the asparagus until simply delicate (around 3 minutes) and afterward channel and flush with virus water to end the cooking. Return the pot, loaded up with new water, to a bubble, salt and afterward cook the pasta until delicate, around 10 minutes. Channel and flush to cool. Following flushing, hurl the pasta with the olive oil, to keep it from bunching.

READ ALSO:   Yee Sang (Chinese New Year Prosperity Salad)

2. Hurl the pasta with the cooked asparagus, radishes, celery, red onion, chives, mint and lemon pizzazz and season to taste. Chill until prepared to serve, at that point hurl the pasta with disintegrated goat cheddar and lemon squeeze preceding serving.

  • Cuisine: Canadian

Nutrition

  • Serving Size: 6

Keywords: Asparagus, Lemon ,Chevre, Pasta, Salad

About Chef Lilian

Your favorite recipe author, faithful to every course. Mail me at chef@foodwellsaid.com

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