1 1/2 lbs. asparagus spears, ends trimmed,
cut into 1" pieces
1 1/2 lbs. penne pasta
1/2 C. plus 1 Tblsp. olive oil
3/4 C. sliced green onions
6 Tblsp. white vinegar
2 Tblsp. soy sauce
1 6-oz. package baby spinach
1 C. salted roasted cashews, coarsely chopped
Cook asparagus in large pot of boiling water until just tender.
Drain and transfer asparagus to small bowl. Cool. Add pasta to
pot and cook until just tender, al dente. Drain well. Transfer
pasta to very large bowl and toss with 1 Tblsp. oil. Cool.
Blend 1/2 C. oil, green onions, vinegar and soy sauce in
blender until smooth, about 2 minutes. Pour dressing over
pasta. Add asparagus, spinach and cashews: toss to coat.
P.S. Pasta, asparagus and dressing can be prepared
1 day ahead...just refrigerate and do not combine.
Keep 3 ingredients separate.
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