Fusilli With
Asparagus and Pistachios
A quick and easy
main dish
1
& ½ cups asparagus tips and pieces cut into 1-inch slices on
the diagonal
8 ounces fusilli
5 tablespoons olive oil
¼ cup chopped green onion
1 teaspoon minced shallot
1 tablespoon minced garlic
½ cup coarsely chopped pistachios
¼ cup each chopped parsley and freshly grated Parmesan cheese
1 tablespoon lemon juice
Bring
a small pan of water to a boil, add the asparagus and cook for 3
minutes, or until nearly done. Rinse with cold water, drain and
set
aside. Cook the fusilli according to package directions, adding 1
tablespoon olive oil to the cooking water. Drain the fusilli and
toss
it with 2 tablespoons of olive oil.
In a sauté pan, heat 2
tablespoons olive oil and slowly sauté the green onions,
shallots and
garlic until soft, about 3-4 minutes. Add the asparagus, stir and
cook
2 minutes. Add the fusilli to the pan. Stir in the
pistachios,
parsley, Parmesan and lemon juice. Makes 4 servings.
This recipe is from the
www.hortns.com
Use Nova Scotia fruit and
vegetables, sweetened by deep rich soil and sea breezes.
For more recipes or a previous Recipe of the Week, look under individual vegetables in the "What
We Grow" section of the Consumer Page. BACKTO CONSUMER PAGE