Wednesday, July 1, 2009

Pasta with Asparagus and Strawberries

I made this the other night for the boys. It's not as vegan as Jenni would like, but it's a good way to get the kids to eat their asparagus. It's super quick too.

2 cups asparagus tips
1/4 cup water
6 oz bow tie pasta
1 tablespoon lemon juice
1 tablespoon mashed avocado
2 tablespoons of neufchatel cheese or mascarpone
1/4 cup of other white cheese (if desired) Monterey Jack, Parmesan, etc
1 cup of sliced strawberries

Cook asparagus tips in salted water until it's bright green and just tender. Set aside to drain.

Prepare the pasta according to directions in salted water.

In a large bowl mash the avocado, add the neufchatel or mascarpone, lemon juice and other cheeses. Add a couple tablespoons or a 1/4 cup of your cooking water and whisk until you have a quick sauce. Add your cooked pasta to the bowl and stir to coat. Toss in the asparagus and strawberries and serve.

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