Asparagus is in season now and I love to include it in dishes that feel like spring. As the calendar moves to March, I like to incorporate more light dishes and move away from the comfort food of winter.
Ingredients
12 ounce bag bow-tie pasta
1 pound asparagus, cleaned and cut into bite sized pieces
1 pound ripe tomatoes, seeded and chopped
3 cloves garlic, minced
1/2 cup chopped onion
3 Tablespoons balsamic vinegar
4 Tablespoons olive oil
8 ounces crumbled goat cheese
6 cups assorted baby salad greens
1 cup fresh basil, chopped
Instructions
Place pasta in large pot of boiling water and cook until tender.
Steam asparagus until crisp-tender.
Drain pasta and asparagus. Rinse in cool water and drain again.
Combine tomatoes, onions, garlic, vinegar and oil in large bowl. Stir to mix.
Add pasta and asparagus. Toss to combine.
Add basil, salad greens and goat cheese.
Toss until mixture is uniformly covered with dressing.
Season with salt and pepper and serve.