Ready in 30 mins.
4 servings

According to package instructions cook:

250 grams penne pasta

Meanwhile, cut into 1 inch lengths:

1 bunch asparagus, already blached

Set aside. Mince:

1 shallot
6 cloves garlic

Slice into halves:

100 grams cherry tomatoes
100 grams pitted kalamata olives

Prepare vinaigrette by Squeezing juice of:

1 big lemon

Add lemon juice into:

1 tablespoon balsamic vinegar

Emulsify with:

3 tablespoons extra-virgin olive oil

Season according to taste with:

fine salt
freshly-cracked peppercorn

Set aside vinaigrette. Coarsely-chop:

3 tablespoons fresh basil leaves
1 tablespoon fresh oregano

In a large mixing bowl, combine all the ingredients. Mix until well-blended. Adjust seasonings if necessary.

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This article was published on Friday 30 October 2009 à 10:40 am and is filed under Vegetarian. You can follow the comments through this feed RSS 2.0. You can leave a comment, ou can trackback from your site.