Title: Springy Tarragon Pasta Salad With White Beans And Asparagus
Categories: Pasta, Salads
Yield: 4 Servings
1 lb Thin asparagus; trimmed
8 oz Rotini
Salt
Black pepper; freshly ground
3 tb Olive oil
2 tb Fresh lemon juice
1/2 md Yellow bell pepper; seeded;
- chopped
2 Shallots; minced
1 lg Ripe yellow tomato; seeded,
- diced
15 oz Can cannellini beans
- (1-1/2 c); rinsed, drained
2 tb Fresh tarragon; minced
Preheat the oven to 425°F. Lightly oil a baking sheet. Place the
asparagus on the baking sheet and season to taste with salt and
pepper. Roast until soft and lightly browned, about 10 minutes. Set
aside to cool.
Meanwhile, cook the pasta in a pot of boiling salted water, stirring
occasionally, until al dente, 8 to 10 minutes. Drain and rinse under
cold running water. Transfer to a large bow and set aside.
In a small bowl, combine the olive oil, lemon juice, salt, and pepper
to taste. Pour the dressing over the pasta. Add the bell pepper,
shallots, tomato, beans, and tarragon and toss to combine well.
Divide among 4 individual plates and top with the asparagus. Serve
immediately.
