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Receta Pasta Salad With Asparagus And Pecans In Citrus Vinaigrette
by Global Cookbook

Pasta Salad With Asparagus And Pecans In Citrus Vinaigrette
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  Raciónes: 8

Ingredientes

  • 1 lb Medium pasta shells
  • 2 lb Thin asparagus, washed, tough bottoms removed, cut into 1-inch pcs
  • 1 lb Hard tofu, liquid removed and cut into 1/4-inch cubes
  • 1 lrg Ripe tomato, diced
  • 1/4 c. Pecan halves
  • 3 Tbsp. Extra-virgin extra virgin olive oil
  • 1/2 lrg Orange, squeezed Or possibly 1/2 c. fresh orange juice
  • 1 Tbsp. Grated lime zest
  • 2 x Limes, squeezed Or possibly 3-Tbsp. lime juice
  • 1 lrg Shallot, chopped
  • 1/4 c. Soy lowfat milk
  •     Salt and pepper

Direcciones

  1. Bring 6 qts 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 min of the cooking time according to the package directions, add in the asparagus. Continue cooking for 5 min, stirring occasionally, till the pasta is cooked and the asparagus is crisp-tender. Drain the pasta and asparagus. Rinse under cool water, then drain again. Turn into a bowl. Add in the tofu, tomato, and pecans. Toss gently but thoroughly to combine, using two spoons.
  2. In a separate bowl, whisk together the extra virgin olive oil, orange juice, lime zest, lime juice and shallot. Slowly add in the soy lowfat 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 possibly chilled.
  3. (Dutton).
  4. Notes: Asparagus and pecans are delicious together. Here they are combined with tiny cubes of hard tofu gently tossed in an orange and lime flavored vinaigrette.