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Asparagus and pasta salad with cashew nuts

Recipe from: 10/1/2000 12:00:00 AM
Ingredients 8
Servings 4


  • 675
    fresh asparagus
  • 500
    penne or rigatoni pasta
  • 15
    olive oil
  • 125
    olive oil
  • 90
    white grape vinegar
  • 30
    soy sauce
  • 125
    chives, finely chopped
  • 250
    toasted, salted cashew nuts, coarsely chopped


± 30 min
Cut the asparagus into 4 cm pieces. In a large saucepan, bring enough salted water to the boil and cook the asparagus pieces until just done (about 3 minutes). Remove with a slotted spoon and set aside. Cook the pasta in the same water until just done but still firm to the bite. Drain well. Add the 15 ml (1 T) olive oil to the pasta and mix lightly. Allow the pasta to cool. To make a salad dressing, whisk the 125 ml (1/2 c) olive oil, vinegar and soy sauce together, Pour the salad dressing over the cooled pasta. Add the asparagus, chives and cashew nuts and mix lightly so all the ingredients are coated with the salad dressing. Season to taste with salt and freshly ground black pepper. Serves 4-6.


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