Wednesday, July 1, 2009
Pasta with Asparagus and Strawberries
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.