Asparagus and Almond Pasta Salad

From the Almond Board of California

2 cups grape tomatoes
1/2 cup fresh basil
6 Tbsp Vera Jane's Extra-Virgin Olive Oil
1 medium onion
2 cups (3 large) Portobella mushroom caps (gills removed)
3-3½ cups asparagus (large bunch)
4 garlic cloves
1 Tbsp fresh ginger
12-oz bag Bella Terra Whole Wheat Rotini
1 cup sliced almonds
1/4 tsp crushed red pepper
1/2 tsp sea salt
1/3 tsp black pepper
Parmigiano-Reggiano cheese, shredded (optional)

Bring a large pot of water to a boil for cooking the pasta. While waiting for the water to boil, halve the tomatoes and chop the basil. Mix together in a small bowl, adding 2 tablespoons of olive oil. Set aside. Dice onion and chop mushrooms. Slice asparagus into 1-inch pieces. Crush garlic and mince ginger. Add rotini to boiling water and cook for 8 minutes. While pasta is cooking, in another saucepan sauté onions in ¼ cup olive oil for 1–2 minutes

over medium heat. Add the mushrooms, asparagus, almonds,

crushed red pepper, salt, and pepper to the saucepan. Sauté for about 6 minutes or until asparagus is crisp tender. Add garlic and ginger to sauce pan and sauté for another 1–2 minutes. Be careful not to let the garlic burn. When pasta is cooked, drain the water and add pasta back to large pot. Add tomato mixture along with sautéed vegetables and almonds. Gently mix all ingredients together. Serve immediately, topped with cheese if desired.

Makes 6–8 servings
Prep Time: 30 Minutes
Cook Time: 15 Minutes

Per serving: 417 calories; 20g total fat; 2g saturated fat; 0mg cholesterol; 175mg sodium; 50g total carbohydrates; 10g dietary fiber; 12g protein;

Allergy Warning: Contains milk and wheat and other nuts