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.

_CKD non-dialysis ___Dialysis    ___Diabetes __XX_General Diet