1¼3 C. olive oil
3 Tbsp. fresh lemon juice, less if using concentrate
3 hard-boiled eggs, peeled and coarsely chopped
1¼4 C. fresh dill
1¼4 C. thinly sliced scallions
3¼4 lb. Penne
1 lb. fresh asparagus cut diagonally into bite size pieces
1¼4 C. toasted pine nuts
First, cook pasta and set aside to cool.
Second, steam asparagus and set aside to cool.
Finally, in a large bowl, whisk oil and lemon juice. Stir in eggs,
dill and scallions until well mixed. Into this mixture add asparagus
and pasta. Mix well. Season to taste with salt and pepper. Sprinkle
with toasted pine nuts and serve. |
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