I looooove long Holiday weekends. Even though Pete often works on the Monday of the weekend, it still feels less stressful to have to get up on Monday morning and do the “routine.” You know what I’m talking about? Like the begging kids to get out of bed, the breakfast making, the lunch box packing (blechhhh) and the “did you brush your hair? Are you wearing socks? PLEASE go brush your teeth!! Do you have your folder? EAT YOUR BREAKFAST!!!!!” you know the drill. Instead I can watch Game of Thrones, Silicon Valley and Veep without the constant anxiety of getting up early for the routine….
We are planning to BBQ with friends this weekend and I have a tall order from my crew to make the best ever ribs. I have some ideas about what new varieties I can come up with, but suggestions are welcome. I am also making the sweet potato salad from my new cookbook, this green salad and then a pasta salad! And this Asparagus Pesto Pasta Salad will be just the thing!
You already know how I feel about mayonnaise, but I still like the idea of a creamy pasta salad- (ew actually I just got grossed out by using creamy and mayonnaise in the same sentence) Anyways, the pesto does the trick- but this is not some herbaceous pesto, it’s mellow and earthy and asparagusy. (you’ve heard the term asparagusy before right?) The walnuts add some texture and richness and the brightness of the lemon and vinegar gives great energy to the dish! And since it doesn’t have mayo or cheese in it, it is a much easier dish to leave out in the sun on a buffet table or to travel and bring with you to parties.
I hope you are going to have a wonderful weekend and are doing something fun or at least grilling with friends and family! Try adding this pasta salad to your lineup- it’s gluten free and perfect for your vegetarian and vegan friends also, if you can’t have nuts you could replace them with pumpkin seeds or omit them all together!
- 1 pound short cut gluten free pasta
- 1 pound asparagus, tough ends trimmed
- 2 tablespoons olive oil
- kosher salt
- 2 cloves garlic, roughly chopped
- zest of one large lemon
- 1 tablespoon fresh lemon juice
- ⅓ cup olive oil
- ⅓ cup red wine vinegar
- ½ cup walnuts
- kosher salt
- Bring a large pot of salted water to a boil and add the pasta. Cook until the pasta is just al dente.
- Trim the tips from the asparagus and set them aside. Then cut the remaining stalks of asparagus into 4 equal pieces.
- In a heavy pan over medium-high heat add 1 tablespoon olive oil and the asparagus pieces (not the tips!) and sauté for 2-3 minutes until the asparagus is barely tender.
- Add the sautéed asparagus to the bowl of a food processor with the chopped garlic, lemon zest and juice, olive oil and red wine vinegar. Pulse until you have a well combined puree. Add the walnuts and pulse until you have a thick pesto. Season to taste with kosher salt.
- In the same skillet over high heat add the final tablespoon of olive oil and the asparagus tips and sauté for 1-2 minutes.
- When the pasta is done, immediately drain it and rinse it with cold water until it is completely cool and has finished cooking. In a large bowl toss the pasta with the asparagus pesto and the asparagus tips and season to taste with kosher salt.
- Serve in a large bowl or platter (I garnished with additional lemon zest and chive blossoms).
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Love this! So simple and flavorful without mayo. Perfect! Thank you!
Such a fresh and delicious recipe!
Holiday weekends are def the best! I love not being in routine sometimes and just moseying around until you HAVE to do something (like get out of bed, ha!). This salad looks so refreshing and full of flavor!
Asparagus pesto would be great in a pasta salad like this!
I am so on board with all the pesto and no mayo!
This salad just screams SPRING! It’s beautiful!
I am all about pesto, this salad is perfection!