Recipe and photo compliments of Antique Mommy
12 oz penne
7-8 asparagus spears
8 oz sugar snap pea pods
2-3 green onions chopped on the bias
juice from one orange
zest from one orange
4 tablespoons extra virgin olive oil
2 tablespoons red wine vinegar
salt and pepper to taste
Cook the pasta, rinse it in cold water and drain it well. Cut the asparagus into thirds and then boil for one to two minutes. Then plunge into a cold water bath to keep them crisp and green. Toss the pasta and asparagus with the snap peas. Then mix up the dressing by combining the olive oil, vinegar, orange juice, salt and pepper. Toss. Sprinkle with the zest of the orange.
