Gingered Asparagus And Bow Tie Pasta Salad

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Try this Gingered Asparagus And Bow Tie Pasta Salad recipe, or contribute your own.


1 1/2inch pieces
2 tb Fresh ginger; minced
1/3 lb Bow tie pasta; (also called
Kosher salt
Black Pepper; freshly ground
3 tb Shallots; minced
2 tb Raspberry vinegar
1 Orange; zest and sections of
1/4 c Peanut oil
2 lb Asparagus; ends snapped off,

Original recipe makes 3 servings



Bring a large pot of salted water to a boil. Cook the pasta al dente, drain and set aside. Heat 1 tablespoon of the oil in a large nonstick saut pan. Add shallots and ginger and saut approximately 3 minutes. Add the asparagus and saut until tender, about 3 to 5 minutes more, depending on the thickness of the stalk. Whisk the remaining oil, raspberry vinegar and orange zest together in a large bowl. Add the pasta, asparagus and orange sections, then toss together. Season to taste with salt and pepper. Serve warm or cold. Posted to JEWISH-FOOD digest by Nancy Berry on Feb 05, 1999,

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Calories Per Serving: 168 Get detailed nutrition information, including line-by-line nutrition insights?  Try BigOven Pro for Free for 14 days!

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