Bring 6 quarts of lightly salted water to a boil in a large covered pot over high heat. Stir in the pasta shells. After the pasta has cooked to within 5 minutes of the cooking time according to the package directions, add the asparagus. Continue cooking for 5 minutes, stirring occasionally, until the pasta is cooked and the asparagus is crisp-tender. Drain the pasta and asparagus. Rinse under cold water, then drain again. Turn into a bowl. Add the tofu, tomato, and pecans. Toss gently but thoroughly to combine, using two spoons. In a separate bowl, whisk together the olive oil, orange juice, lime zest, lime juice and shallot. Slowly add the soy milk, whisking to combine. Whisk in salt and pepper to taste. Pour this over the pasta salad. Toss well to coat, using two spoons. Taste for seasonings. Serve immediately or chilled. >From CLAIRES CLASSIC AMERICAN VEGETARIAN COOKING, By Claire Criscuolo (Dutton). >Edited by Pat Hanneman (Kitpath) 98-Mar Notes: Asparagus and pecans are delicious together. Here they are combined with tiny cubes of firm tofu gently tossed in an orange and lime flavored vinaigrette. Recipe by: CLAIRES CLASSIC AMERICAN VEGETARIAN COOKING Posted to MC-Recipe Digest by KitPATh
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|Serving Size: 1 Serving (264g)|
|Recipe Makes: 8 Servings|
|Calories from Fat: 261 (63%)|
|Amt Per Serving||% DV|
|Total Fat 29g||39 %|
|Saturated Fat 3.7g||19 %|
|Monounsaturated Fat 14.1g|
|Polyunsanturated Fat 9.5g|
|Cholesterol 40.9mg||13 %|
|Sodium 37.5mg||1 %|
|Potassium 150.4mg||4 %|
|Total Carbohydrate 32.5g||10 %|
|Dietary Fiber 1g||4 %|
|Sugars, other 31.5g|
|Protein 7.5g||11 %|
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Calories per serving: 415
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