Enjoy this salad as a complete meal. Add banana bread and glass of fresh squeezed lemonade.
Serves 12
Ingredients:
1 ½ pounds asparagus spears, ends trimmed, cut into 1-inch pieces
1 ½ pounds penne pasta
½ cup extra virgin olive oil
¾ cup sliced green onions, finely chopped
6 tablespoons white wine vinegar
2 tablespoons soy sauce
1 six ounce package baby spinach
1 cup slated roasted cashews, coarsely chopped
1 tablespoon extra virgin olive oil
Kosher salt and fresh cracked black pepper
Instructions:
Bring a large pot of water to boil and cook pasta until just before al dente and at this time add the asparagus to the pot and continue to cook until asparagus is tender, about 3 more minutes. Drain and transfer pasta and asparagus to large bowl. Toss with l tablespoon oil. Add spinach, onions, and cashews.
Whisk together ½ cup oil, vinegar, and soy sauce. Add vinaigrette to pasta. Toss to coat. Season to taste with salt and pepper.