Prep and Cook Time: 25 min. 


¼ lb fusilli pasta, (corkscrew)
1 large bunch asparagus cut into 1 inch lengths, (remove bottom fourth and discard)
½ medium onion, minced
½ basket cherry tomatoes, quartered, (gently squeeze to remove seeds)
5-6 medium cloves garlic, pressed
3 TBS chopped fresh basil
1 TBS chopped fresh tarragon
3 TBS fresh lemon juice
1 TBS balsamic vinegar
3 TBS extra virgin olive oil
salt, cracked black pepper to taste 


Cook pasta according to instructions on package.  While pasta is cooking prepare rest of the ingredients. Place everything but asparagus in a bowl and set aside.

When pasta is about 3 minutes from being done, add asparagus to cooking pasta. (If asparagus is thick you may want to add at 4 minutes. Or if it is thin, add at 2 minutes. 3 minutes is for medium thick asparagus.) Drain and rinse in cold water through colander when done. Make sure it drains well so it doesn't dilute flavor.

Toss with rest of ingredients, and season with salt and pepper.


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