We're in for a warm spell here along the lake the next few days - 60s and 70s, which is downright balmy, actually, this being Wisconsin. I have the first picnic of the season planned for Saturday, and I'm going to follow an easy menu suggested in the June 2009 issue of Real Simple magazine. We'll be having goat cheese spread, pasta salad with asparagus and lemon, and oatmeal-raspberry bars. It'll be the first of many picnics this year, but one of the only times we won't have to deal with winged intruders!
Pasta Salad with Asparagus and Lemon
8 ounces (1/2 box) penne (they call for regular, I'm going to try it with whole grain)
1 pound asparagus (ends trimmed), cut into 1-inch pieces
1/4 cup Parmesan pieces (1 ounce)
2 tablespoons extra-virgin olive oil
1 tablespoon fresh lemon juice
1 teaspoon grated lemon zest
kosher salt and black pepper
Cook the pasta according to the package directions and add the asparagus during the last 3 1/2 minutes of cooking. Drain the pasta and asparagus and rinse under cold water to cool. Transfer to a large bowl.
Add the Parmesan, oil, lemon juice and zest, 1/2 teaspoon salt, and 1/4 teaspoon pepper and toss to combine.
1 pound asparagus (ends trimmed), cut into 1-inch pieces
1/4 cup Parmesan pieces (1 ounce)
2 tablespoons extra-virgin olive oil
1 tablespoon fresh lemon juice
1 teaspoon grated lemon zest
kosher salt and black pepper
Cook the pasta according to the package directions and add the asparagus during the last 3 1/2 minutes of cooking. Drain the pasta and asparagus and rinse under cold water to cool. Transfer to a large bowl.
Add the Parmesan, oil, lemon juice and zest, 1/2 teaspoon salt, and 1/4 teaspoon pepper and toss to combine.
3 comments:
I think I'm long overdue for a picnic as well! Hope you have fun!♥
... and that pasta salad looks yummy :)
Hi Erin,
I enjoyed your blog photos of your picnic with the book Persuasion - it looked like a completely enjoyable afternoon!
This sounds yummy - will have to try, I love asparagus.
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