Spring Asparagus and Snap Pea Penne Salad
For a more substantial dish, add fresh fava beans to this bright-tasting salad. Shell them and simmer in a pot of boiling water for 20 seconds, then drain. When the beans are cool enough to handle, peel and discard the skins.
Ingredients
- 5 quarts water
- 1 Tbs. salt, plus more, to taste
- 3/4 lb. dried penne
- 5 Tbs. extra-virgin olive oil
- 1/2 lb. asparagus, trimmed and cut diagonally
into 1 1/2-inch pieces - 1/2 lb. sugar snap peas
- 1 seedless orange
- 2 Tbs. red wine vinegar
- Freshly ground pepper, to taste
- 3 Tbs. finely chopped fresh chives
- 1 orange, cut into 6 wedges
Directions
In a large pot over high heat, bring the water to a boil. Add the 1 Tbs. salt and the pasta and cook according to the package instructions or until al dente (tender but firm to the bite), 10 to 12 minutes. Drain the pasta and immediately toss it with 1 Tbs. of the olive oil. Cover and cool completely in the refrigerator for at least 1 hour or up to 24 hours.
Bring another large pot of salted water to a boil over high heat. Add the asparagus and cook until tender, 4 to 5 minutes. Using a slotted spoon, remove the asparagus, drain and cool completely in the refrigerator. Add the sugar snap peas to the water, return to a boil and cook until tender, 1 to 2 minutes. Drain the sugar snap peas and cool completely in the refrigerator.
Using a zester or grater, shred the zest of the orange. Then, juice the orange.
In a large bowl, whisk together the remaining 4 Tbs. olive oil, the orange zest, orange juice, vinegar, salt and pepper. Add the pasta, asparagus, sugar snap peas and chives. Toss to mix well.
To serve, place in a serving bowl or divide among individual plates and garnish with the orange wedges. Serve at room temperature.
Bring another large pot of salted water to a boil over high heat. Add the asparagus and cook until tender, 4 to 5 minutes. Using a slotted spoon, remove the asparagus, drain and cool completely in the refrigerator. Add the sugar snap peas to the water, return to a boil and cook until tender, 1 to 2 minutes. Drain the sugar snap peas and cool completely in the refrigerator.
Using a zester or grater, shred the zest of the orange. Then, juice the orange.
In a large bowl, whisk together the remaining 4 Tbs. olive oil, the orange zest, orange juice, vinegar, salt and pepper. Add the pasta, asparagus, sugar snap peas and chives. Toss to mix well.
To serve, place in a serving bowl or divide among individual plates and garnish with the orange wedges. Serve at room temperature.
Serves 6.