One of the best parts of living on the North Fork of Long Island is the incredible access to fresh, local produce throughout the spring, summer, and early fall. Farmstands begin overflowing with seasonal fruits and vegetables, and after a long winter, there’s nothing better than cooking with ingredients grown just down the road.
One of the most anticipated signs of the season? Fresh local asparagus.
Asparagus season on the East End is short but delicious, and while grilled asparagus tends to steal the spotlight at backyard BBQs and summer dinners, there are plenty of other ways to enjoy it. This fresh asparagus pasta salad combines bright seasonal flavors with creamy local goat cheese, toasted pine nuts, and crisp Sauvignon Blanc for the perfect warm-weather meal.
It’s light, flavorful, easy to make ahead, and ideal for everything from outdoor lunches to summer entertaining on the North Fork.
Ingredients
- 1 box Sfoglini brand trumpet pasta (or a short, curly pasta of your choice)
- 2 bunches asparagus, ends trimmed
- 1 bunch baby spinach, washed and dried
- 1 can Roman Beans
- 1/2 cup extra virgin olive oil, plus more for sautéing
- 1 shallot, minced
- 1/4 cup chives, finely chopped
- 1 tsp Dijon mustard
- 1 tbsp Champagne vinegar
- 1 lemon, zested and juiced
- 4 ozs Catapano herb goat cheese
- 1/3 cup pine nuts, toasted
- 1 cup beets, roasted and sliced (optional)
- 1 bottle Sauvignon Blanc
Directions
- Add pasta to a large pot of boiling salted water and cook until al dente. Drain in a colander, rinse with cold water and set aside to cool.
- Meanwhile, snap/trim the ends off the asparagus and slice asparagus on the bias into 1/2-inch pieces. Heat a sauté pan with olive oil. Place the asparagus in the pan and season with kosher salt and pepper. Sauté on medium-high heat for about 5 minutes. Remove and let cool.
- In a small bowl, combine shallot, mustard, Champagne vinaigrette and lemon juice. Whisk in olive oil and season with salt and pepper. Add chives.
- In a small sauté pan toast pine nuts, stirring constantly until browned and fragrant but not burnt.
- Add pasta, asparagus (while still slightly warm) and beans to a large bowl. Add the goat cheese and toss until well combined. Add spinach and season salad with salt and pepper, to your taste, and toss again.
- Top with toasted pine nuts, lemon zest and additional chives.
- Serve with a chilled bottle of Sauvignon Blanc and enjoy!
