Asparagus Pasta Salad

Asparagus Pasta

Blogging Marathon #19
Theme: BM Blogs - Harini - 30 minute meal

It's Blogging Marathon time again!!! The blogging event where I am constantly challenged, being forced to create recipes within a given theme.  I can't believe this is my 9th month participating...It has pumped so much energy and inspiration into the blog.  Valli, our fearless host, has been creating some very challenging themes. 



Please check out the Blogging Marathon page for the other Blogging Marathoners doing BM#19

This is probably one of the simplest recipes you will find on my blog.  Recipes like this which I cook for myself I rarely post.  However, since this is one of my favorite veggies and this week's BM theme is challenging as having to cook from fellow BM blog AND must fall within other BM #19 themes, I chose this simple asparagus dish.  I did add a few more ingredients to make it into a 30 minute complete meal, as opposed to a side salad.

The fellow BM blog I chose is Harini.  Although I have not posted them as blog entries, I have made a few things from her blog already - Vegan Millet Pudding & Pineapple Rasam. I absolutely adored the rasam especially and it has now become something I make quite regularly.

Asparagus Pasta

(click here for printable recipe)
Ingredients:
1 1/2 cups pasta (rotini, farfalle, etc.)
1 bunch asparagus
1 tablespoon olive oil
1 red bell pepper, chopped
2 cloves garlic, finely chopped
15 oz. canned corn
1 lemon
salt and freshly ground black pepper, to taste
2 tablespoons parsley, finely chopped
2 tablespoons Parmesan or Pecorino Romano cheese, grated (optional)

Bring a pot of salted water to the boil and cook pasta al dente.
While pasta is cooking, let's prepare the vegetables.

Cut off woody ends of asparagus. Cut into 1-inch pieces. Heat a pot of boiling water and add asparagus.  Cook for 2 minutes.  Drain.
While you are waiting for the water to boil, chop the garlic and the bell pepper.
In a skillet, heat oil.  Saute bell pepper for 2-3 minutes until they start to soften. Add garlic and saute for another minute.  Add corn and cook for another 2 minutes.  Add blanched asparagus and pasta and cook for another 2-3 minutes.
Add juice from lemon, parsley, cheese (if using), salt and pepper and mix well.

Your 30 minute meal is done!  This is a wonderful pasta dish with vibrant colors that can be eaten warm or cold, as a pasta salad.

This recipe is being sent to Srivalli's 30 minute meal mela

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Chef Mireille
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