Spring Green Salad
Prep time
Cook time
Total time
Prepare and serve this salad chilled (on a big bed of greens ) or warm (as a side). Add sun-dried tomatoes and artichokes, if you like. If you are a meat-eater consider browning sausage or broiling salmon and adding it to the mix for a complete meal.
: healthy, lunch, dinner, salad, side dish, vegetarian
Serves: 4-6
  • 1 pound asparagus spear, cut into 1-inch pieces
  • 10-12 ounces fresh, local mushrooms, cut into 1-inch pieces
  • Olive oil
  • Salt and pepper
  • 1 pound Lemon Tree Lane penne pasta (or 4-cups prepared penne pasta)
  • Lemon Tree Lane Kale Basil Walnut Pesto (or pesto of your choice)
  • ¼ cup chopped walnuts
  • ¼ cup shredded or shaved hard cheese (manchego, pecorino, or parmesan)
  • 1 lemon
  1. nstructions
1. Toss the asparagus and mushrooms with 2 tablespoons of olive oil and a pinch of salt and pepper. Roast on a large, prepared baking sheet at 450º for 15-20 minutes, until tender. Set aside to cool.
  2. Prepare the pasta, per package instructions; set aside.
  3. In a large bowl toss roasted vegetables, pasta and walnuts with the pesto until coated. Add lemon zest and fresh juice, to taste. Garnish with cheese and lemon slices.
Recipe by phoebe's pure food at https://www.phoebespurefood.com/spring-green-salad/