Lemon Asparagus Pasta Salad
Tender asparagus and gluten-free pasta tossed in lemon juice and basil pesto, served with halved tomatoes for a vibrant, healthy salad. Perfect for any season!
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Cooking tools:
- Pot
- Colander
- Chef's knife
- Cutting board
- Mixing bowl
- Serving bowl
- Spoon
Ingredients
- 2 1/4 cup gluten-free brown rice shell pasta, uncooked
- 1 bunch asparagus, ends trimmed and cut into 1 inch pieces
- 1 tbsp olive oil
- 1/2 tsp salt
- 1/4 tsp pepper
- 1 tbsp lemon juice
- 2 cups baby tomatoes, halved
- 1/3 cup basil pesto
- zest of one lemon
- fresh basil leaves to garnish
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