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Gingered Asparagus and Bow Tie Pasta Salad
Yield: about 3 1/2 cups

1/3 pound bow tie pasta (also called farfalle)
1/4 cup peanut oil
3 tablespoons minced shallots
2 tablespoons minced fresh ginger
2 pounds asparagus, ends snapped off, stalks peeled, and cut into 11/2 -inch pieces
2 tablespoons raspberry vinegar
Zest and sections from one orange
Kosher salt
Freshly ground pepper

Bring a large pot of salted water to a boil. Cook the pasta al dente, drain and set aside.
Heat 1 tablespoon of the oil in a large nonstick sauté pan. Add shallots and ginger and sauté approximately 3 minutes. Add the asparagus and sauté until tender, about 3 to 5 minutes more, depending on the thickness of the stalk.
Whisk the remaining oil, raspberry vinegar and orange zest together in a large bowl. Add the pasta, asparagus and orange sections, then toss together. Season to taste with salt and pepper. Serve warm or cold.

Gingered Asparagus and Bow Tie Pasta Salad by VeggieCards
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