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Asparagus & Pasta Salad

 

1 cup edamame
½ pound asparagus, trimmed and cut into 2 inch pieces
1 pound whole-wheat pasta~shells are nice for this
3 tablespoons extra-virgin olive oil
1 clove of garlic sliced as thin as you can
1/3 cup dry white wine
zest of 1 lemon
3 tablespoons lemon juice
2 ½ teaspoons real salt
¼ baby Mizuna leaves
1 cup cherry tomatoes sliced in half
2 tablespoons feta cheese

Steam edamame and asparagus for 3-4 minutes till tender, set aside.
Cook pasta. Save 1 cup of the water pasta was cooked in.

Heat olive oil to medium heat add garlic cook to translucent about 2 minutes.
Add wine: bring mixture to a boil.
Cook until liquid is reduced by half.
Add lemon juice, edamame, asparagus, pasta, and  1 cup reserved liquid; 
sprinkle with 1 teaspoon salt. 
Toss well. Add baby Mizuna greens and tomatoes.

Top with cheese, drizzle with oil; sprinkle with lemon zest then salt and pepper to taste! YUM!


This recipe provided courtesy of Fresh Abundance!
www.freshabundance.com
509-533-2724