Threw this recipe together on the way to a Cooper family cookout a long time ago, and it was a big hit. It was less so when I made it for Wolf Trap and it spilled all over the picnic basket…
*½ lb penne pasta
*olive oil
*asparagus
*water
*lemon juice
*zested lemon, and some juice from one
*salt
*pepper
*roasted red pepper, diced
*pine nuts
*mandarin oranges
Cook penne according to package. Toss with some olive oil and chill. Cut off base of asparagus and discard. Slice asparagus into 1.5 inch pieces. Simmer in skillet with water until tender, but not mushy. Drain and plunge into bowl of ice water.
Toast pine nuts until golden (toaster oven is perfect – can be done in oven or on stovetop). Whisk together lemon zest, juice, salt, pepper and olive oil, and some lemon juice. Combine oranges, pepper, pine nuts, pasta and asparagus with lemon mixture. Serve.
