Asparagus and Walnut Pasta
Now that asparagus is in season you’re sure to be looking for all the different ways you can cook it. Peggy Gebauer provides one such option in her cookbook “Country Home Favorites.” The cookbook is available for sale on the Roanoke City Market for just $5 while supplies last.
Asparagus and Walnut Pasta
Ingredients:
1 (4.7 ounce) pkg. angel hair pasta
2 c. water
1/2 c. sun-dried tomatoes (packed without oil, chopped)
3/4 lb. fresh asparagus spears, cut into 1-inch pieces (from Sumdat Farm Market.)
1/4 c. chopped walnuts (Julia Light has her home grown black walnuts for sale.)
1 T. butter
Juice & zest of 1 lemon
Instructions:
Cook pasta according to package instructions. Stir sun-dried tomatoes into water with pasta. Add asparagus pieces to pasta the last two minutes of cooking time. Drain well. Place on serving platter and lightly toss with walnuts and lemon juice and lemon zest. Serve hot with French crusty rolls!
