Asparagus and Snap Pea Pasta - KTVN Channel 2 - Reno Tahoe Sparks News, Weather, Video

Asparagus and Snap Pea Pasta

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Serves 4 to 6

1 lb Asparagus, trimmed and cut into ½' pieces, crosswise
1 cup Snap peas, cut crosswise
½ lb Orzo pasta
2 cloves Garlic, minced
1/3 cup Extra virgin olive oil
1/8 tsp Cayenne pepper
¼ cup Basil, thinly sliced
2 oz Goat cheese ,room temperature
3 tbls Toasted pine nuts

In a large saucepot, bring 3 quarts of water to a boil. Add a good sized pinch of salt to the water.

Add the orzo pasta, and cook for 8 minutes, then add the asparagus and snap peas. Cook for another 2 minutes. Then strain the vegetables and pasta in a colander. Reserve about 1/2cup of the cooking water.

In a large bowl, mix together the garlic, extra virgin olive oil, cayenne peppers and the ½ cup cooking water. Mix in the goat cheese.

Toss the pasta and vegetables with the olive oil mixture and then toss in the basil. Garnish with toasted pine nuts.

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