This springtime pasta salad with pasta, asparagus, aged goat cheese, walnuts, scallions, and fresh basil are tossed together with a creamy lemon dressing.  Serve as an entree for lunch or side for dinner and celebrate spring’s seasonal harvest! 

Makes 4-6 servings

Ingredients:

For the Creamy Lemon Dressing:

• 1/2 cup mayonnaise
• 2 tablespoons freshly squeezed lemon juice 
• 2 tablespoons extra virgin olive oil
• 1 teaspoon Dijon mustard
• 1/4 teaspoon garlic powder
• 1/4 teaspoon salt
• Pinch of coarsely ground black pepper

For the Asparagus Pasta Salad:

• 8oz. farfalle (bowtie), penne or cavatappi (corkscrew) pasta
• 1 bunch fresh asparagus (about 12 oz.), rinsed and woody ends trimmed
• 8 oz. aged goat cheese or fontinella cheese
• 1/2 cup roasted walnuts, halves and pieces
• 2-3 scallions, thinly sliced
• 1/4 cup fresh basil chiffonade, plus basil leaves to garnish (see Tips)
• Salt and pepper to taste

Directions:

1. In a large bowl whisk together the Creamy Lemon Dressing ingredients. Set aside.
2. In a large pot, cook the pasta according to package directions.  Cook to al dente, drain in a colander, and rinse under cold water. Set aside.
3. Slice asparagus on a diagonal into 1 or 1-1/2-inch pieces.  Blanch in a medium pan of boiling water for 2 to 3 minutes. Drain in a colander and rinse under cold water.  Set aside.
4. Slice cheese into 1/4- inch slices.  Cut the slices into 1-inch by 1/4 -inch pieces. Or dice into 1/2 -inch pieces. Set aside.
5. To assemble salad, in the large bowl with the dressing, add the well-drained pasta and asparagus, aged goat cheese pieces, roasted walnuts, thinly sliced scallions, and fresh basil chiffonade.   Gently toss to coat all the ingredients with the dressing.  Season with salt and pepper to taste.  Place tossed salad in a serving bowl or on a serving platter.  Garnish with fresh basil leaves. Refrigerate until ready to serve.

Tips:

• How to Chiffonade Fresh Basil Leaves: To chiffonade fresh basil leaves, stack 5-10 clean, dry leaves with the largest leaves on the bottom, on a cutting board.   Roll them tightly into a cigar shape. Thinly slice across the rolled leaves with a sharp knife to create delicate, ribbon-like strips. This technique prevents bruising, keeping the basil bright green for salads or garnishes.
• How to Roast Walnuts in an Oven: Preheat the oven to 325°F. Spread raw walnuts on a baking sheet.   Stir occasionally, until browned and fragrant, 3 to 5 minutes.  Roasted walnuts are crunchier, more aromatic and less bitter.   Roasting releases the essential oils, intensifying their nutty, buttery flavor.