Food: Pasta salad

July 11, 2011 | Food

I got this from Phyllis Hoffman Celebrate, summer 2011 edition. Yum!

Pasta Salad
1 pound pasta
1 1/2 cups fresh asparagus, cut into 1 1/2-inch pieces
1/2 cup extra-virgin olive oil, divided
2 cloves garlic, minced
1 cup pine nuts
1 1/4 cups sliced zucchini
1/4 cup chopped basil
1/4 cup chopped fresh parsley
1/4 cup chopped fresh chives
2 tablespoons lemon zest
3 tablespoons lemon juice
1 teaspoon salt
1/2 teaspoon freshly ground black pepper

Cook pasta. Add asparagus to water during last 1 to 2 minutes of cooking time. Drain.

Heat 1/4 cup olive oil over medium heat. Add garlic and pine nuts. Cook for 2 to 3 minutes, or until pine nuts begin to turn slightly golden, stirring often. Add zucchini. Cook for 2 to 3 minutes, or until zucchini is soft.

In a large bowl, combine pasta, asparagus, zucchini mixture, remaining 1/4 cup olive oil, basil, parsley, chives, lemon zest, lemon juice, salt and apper, tossing gently to combine.