Saturday, April 9, 2011
Asparagus pasta salad
1/2 pound fusilli
1 leek, sliced
small bunch asparagus, trimmed and sliced on the bias
1/4 c pine nuts (or a little more)
half a bunch of fava leaves, stems removed and leaves minced/chiffonaded
4 oz crumbled feta
zest of 1 meyer lemon
Cook the pasta to al dente in salted water. Meanwhile, saute the leek in oil over medium-low until starting to brown. Add the asparagus and pine nuts, and a bit more oil, and cook for a few minutes until the asparagus is done but retains a bit of crunch. Transfer to a mixing bowl and immediately add the fava leaves and feta; the heat of the asparagus will cook the fava leaves as much as needed. Add the lemon zest and pepper to taste. When the pasta is ready, add it too, stirring to coat (and adding more oil if the pasta still seems dry or sticky).
This made as much as my tupperware could hold for bringing it to Pat's birthday bbq, but if you have no such size restrictions then doubling these amounts would be the right choice--it's even tastier than I expected! The lemon zest and fava leaves work really well with each other and with everything else.