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Tuesday, March 19, 2024
March 19, 2024

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Dinner in 30 minutes: Roasted Rhubarb and Asparagus Pasta Salad

The Columbian
Published:

Roasted Rhubarb and Asparagus Pasta Salad

4 servings

One look at the name of the recipe and you might be thinking: Hey, it’s too early for pasta salad. On closer inspection, you’ll see the mention of rhubarb and asparagus. They’re all about spring. So what you have here is a tasty, textured, transitional meal.

Feel free to toss in grilled shrimp or shreds of leftover rotisserie chicken.

Serve with warm garlic bread or foccaccia.

Adapted from “New Prairie Kitchen: Stories and Seasonal Recipes From Chefs, Farmers, and Artisans of the Great Plains,” by Summer Miller (Agate, May 2015).

Ingredients

Kosher or sea salt

8 ounces dried farfalle (bow-tie) pasta

4 ounces baby spinach leaves (may substitute stemmed regular spinach leaves)

2 medium rhubarb stalks (about 8 ounces total)

8 ounces asparagus

2 large cloves garlic

2 tablespoons olive oil, plus more as needed

1/2 teaspoon sea salt, or more as needed

1/2 teaspoon crushed red pepper flakes, or more as needed

1 small handful basil leaves

1 small handful sorrel leaves (may substitute your favorite fresh herb)

Steps

Preheat the oven to 375 degrees.

Bring a pot of water to a boil over high heat. Add a generous pinch or two of kosher or sea salt, then the pasta. Cook to al dente according to the package directions.

Meanwhile, coarsely chop the spinach, placing it at the bottom of a colander set in the sink.

Combine the following ingredients in a mixing bowl as you work: Trim off and discard the rhubarb ends, then cut the stalks into 1/2-inch pieces. Trim any tough ends from the asparagus, then cut the spears into 1-inch pieces. Mince the garlic.

Add the 2 tablespoons of oil, the 1/2 teaspoon of sea salt and the 1/2 teaspoon of crushed red pepper flakes to the bowl; toss to coat and distribute evenly. Spread the mixture on a rimmed baking sheet; roast for 6 to 8 minutes or just until fork-tender. (You don’t want the rhubarb to break apart.)

Drain the pasta into the colander, pouring the cooking water over the spinach. Give the colander a good shake, then transfer the wilted spinach and pasta to a serving dish.

Add the roasted rhubarb mixture to the serving dish. Stack and roll the herb leaves tightly, then cut them into ribbons (for a total of about 4 tablespoons); add to the serving dish. Gently toss the whole mixture; taste and add oil, sea salt and/or crushed red pepper flakes as needed.

Serve warm or at room temperature.

Nutrition 5/8 Per serving: 300 calories, 9 g protein, 47 g carbohydrates, 8 g fat, 1 g saturated fat, 0 mg cholesterol, 330 mg sodium, 5 g dietary fiber, 4 g sugar

bc-onthefridge (TPN)

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