Splendid Asparagus Rotini
1/2 cup uncooked spelt rotini or pasta of your choice
5 stalks fresh asparagus, ends trimmed
1/3 cup cooked chickpeas
1 roma tomato, seeded and diced
1 tablespoon roughly chopped kalamata olives
1/2 tablespoon capers
2 teaspoon fresh lemon juice or balsamic vinegar
2 teaspoon Italian herb seasoning
pinch of garlic powder
extra virgin olive oil for drizzling
Combine the chickpeas, tomato, olives, capers, lemon juice/vinegar, and seasonings in a bowl and allow to marinate for several minutes.
Bring water to a boil and add the pasta. While the pasta cooks, cut the asparagus into 1 1/2 pieces. During the last minute of cooking, place the asparagus in the pot along with the pasta, and let blanch for one minute. drain immediately and toss with the chickpea mixture. Drizzle with a little olive oil, and season with salt & pepper to taste. A splendid summer meal!
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