Basil Lemon Pasta with Asparagus Tips and Roasted Red Pepper

I think Pasta Salad is often kind of boring; not much flavor and lots of goopy mayonnaise. I found a recipe online that sounded different, but still boring so I added some veg, lemon zest, lots of freshly ground black pepper, toasted pine nuts, and I must say it was delicious with deep flavors, a little zip from lots of black pepper, and a lovely vinaigrette. I believe the vinaigrette, although very simple, is what made it standout!

I used Orecchiette Pasta, a traditional pasta from the Puglia region of Italy. It’s name in Italian means “ear” because the pasta’s shape looks a little like a small, cute ear.

You can use any pasta you like, but this one works well as the “ears” hold the vinaigrette. When my husband, Jerry and I were in Tuscany a few years back celebrating my birthday, we had my birthday lunch at Trattoria Il Cassero in Castiglione, the d’Orcia Valley region of Tuscany. I believe this tiny restaurant run by husband and wife is still in business. When the man served me he started rubbing my ear, as he knew it was my birthday.

I was a bit taken aback and asked what he was doing in the best Italian I had, and he replied in the best English he had, that it is a tradition in Tuscany to rub a child’s ear on their birthday for as many years as they are old. Thank goodness he did not rub my ear 61 times!! Not sure if that is still true, but I thought it very sweet.

On the menu it reads…La Vita e Troppo Breve per Mangiare Male e Bere Peggio, translated means:

LIFE IS TOO SHORT TO EAT POORLY AND DRINK BADLY

I agree and perfect for my birthday!

Back to Basil Lemon Pasta…

Start by preparing ingredients: Cut the tips off some asparagus and blanch in salted, boiling water until just cooked tender; about 2 to 3 minutes. Drain and immediately plunge into an ice water bath to stop the cooking. Set aside.

I already had roasted red pepper in the fridge, but if you don’t, next roast a red pepper. You can also use jarred roasted red pepper. Place the pepper on a baking sheet covered in foil and place under a very hot broiler. Broil on all sides until completely blackened. Once the pepper is totally blackened, wrap in the foil you roasted it on and cool completely. This helps the pepper steam and imbues the charcoal flavor. Once cooled, peel, remove seeds, spine and chop into 1/2 size pieces. Set aside.

Chop about 3/4 cup fresh basil. Zest 1/2 of a lemon. Grate 3/4 cup parmesan.

Next make the vinaigrette by mixing white wine vinegar and olive oil (equal portions), 3 Tbsp. lemon juice for 1/2 cup dressing (1/4 cup vinegar/1/4 cup EVOO), salt and a little freshly ground black pepper in a jar. Shake well. Because I used the full 1 lb. of pasta, next time I would double the dressing. It was perfect when first served, but when we had it next day it could have used a little more vinaigrette, plus this dressing would be good on just about anything.

Toast 1/3 cup pine nuts in a dry pan until just browned. This brings out their very nutty flavor. Be careful as they burn easily. Set aside.

Bring a large pot of salted water to a full boil. Drop in the pasta and cook until al dente. The cook time will depend on the type of pasta you are using. The orecchiette took 10 minutes exactly. Drain well and toss with the dressing.

Add the asparagus tips, roasted red pepper, toasted pine nuts, grated parmesan, zest of 1/2 lemon, salt to taste and lots of freshly ground black pepper. The pepper is what gives this pasta salad its zip! Add all of these ingredients, except basil while the pasta is still warm. Once it cools a little bit add the basil.

Mix well and check for seasoning. Add more salt and pepper if needed. Refrigerate for a couple of hours before serving. I made this dish for my good friend, Paula Schaper. We had it along with some poached salmon topped with a honey mustard sauce and a little tomato caprese.

I love to cook for friends and family. Paula and I had a delightful,

leisurely luncheon at Rancho de Canejo in beautiful Nogales, Arizona!

Let me know how you like the pasta!

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Basil Lemon Pasta with Asparagus Tips and Roasted Red Pepper

Refreshing, simple pasta salad. Perfect for a hot summers day.

Ingredients

For the Pasta Salad

• 1 lb. Pasta I used Orecchiette, but think it would also be good with Campanelle or Cavatelli.
• 1 lb. Asparagus, tips only
• 1 Roasted Red Bell Pepper
• 1/3 cup Pine nuts, toasted
• 3/4 cup Parmesan, freshly grated
• 3/4 cup Fresh basil, chopped
• 1/2 Lemon, zested
• Salt/Freshly ground black pepper

For the Vinaigrette

• 1/4 cup White wine vinegar
• 1/4 cup Olive oil, extra virgin
• 3 Tbsp. Lemon juice, freshly squeezed
• Salt/Freshly ground black pepper to taste

Instructions

To Make the Vinaigrette

• Combine 1/4 cup white wine vinegar and 1/4 cup extra virgin olive oil, 3 Tbsp. lemon juice, salt and pepper in a jar. Shake well and set aside.

To Make the Pasta Salad

• Blanch the asparagus tips for 2 to 3 minutes. Drain and plunge into an ice water bath to stop the cooking.
• Roast a red pepper by placing on a foil lined baking sheet under a hot broiler. Keep turning the pepper until all sides are blackened. Remove from the heat and wrap in the foil the pepper was baking on. Cool completely. Peel. Remove seeds and spine. Cut into 1/2 inch dice.
• Slice 3/4 cup fresh basil into thin strips.
• On largest holes of a box grater, grate 3/4 cup parmesan.
• Zest 1/2 lemon; skin only. Do not zest the white part inside the skin.
• Once all the ingredients are prepared, bring a large pot of generously salted water to a rapid boil. Add 1 lb. of pasta and cook until al dente; generally 7 to 10 minutes depending on the pasta you are using.
• Once it is cooked, drain well and add the vinaigrette dressing. Add all other ingredients, except the basil while the pasta is still warm. Taste for seasoning and add salt and lots of freshly ground black pepper. Do not skimp on the black pepper.
• Cool slightly and add the basil and mix well. Refrigerate for at least 2 hours before serving. Taste again for seasoning before serving.