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.