This is a simple but satisfying recipe that’s especially satisfying on hot summer nights where you want to eat something light. It’s also great for parties and picnics, since the recipe makes a large enough quantity to share and tastes just as good at room temperature as it does while it’s hot. I recommend using whole wheat noodles because the nutty flavor and more toothsome texture adds to the dish, but you’re welcome to use regular pasta if you prefer.
1 lb asparagus, trimmed and then cut into bite-sized pieces
1 box whole wheat fusilli
¼ cup sundried tomatoes, julienned (optional)
1 cup basil, chopped
1 TBSP olive oil
1 TBSP lemon juice
Salt and pepper to taste
2 TBSP parmesan cheese
¼ cup feta or goat cheese
Bring a salted pot of water to a boil then add the pasta. Let cook for about 7 minutes (or until there’s only two minutes of cook time left according to the package instructions), then add the asparagus and cook for another 2 minutes, until fork-tender but still crisp. Drain well and return to the pot. Add remaining ingredients. Add a little more olive oil as necessary if the pasta seems dry, and taste to see if you need to add more salt, pepper, lemon juice, or parmesan.