Notes:
This nice cool salad has very light and unique flavors!

Servings: 8-12

Ingredients:
One bunch of fresh Asparagus
1/2 Cup of cashews
Box of whole wheat pasta, I use rigotonni
One bunch of green onions
Olive oil to coat
Salt and pepper to taste

Directions:
Very quickly blanch or asparagus. Bring to a quick boil for about five minutes. Then run under cold water. Chop in about quarter inch sections. Boil pasta at the same time. Drain pasta and rinse in cold water. Chop green onions. Use both white and green parts. Throw that in a bowl with the cashews. Drizzle olive oil over it to cover coat lightly. Salt and pepper to taste. Refridgerate overnight so flavors can meld. The cashews add a very unique flavor and crunch to this very light salad.

Submitted by:
Dawnie