Recipe by Trinkets
My fresh pasta sauce is great with any pasta but we like vermicelli. Any other fresh vegetables would be lovely additions. My family likes this dish served alongside fresh grilled tuna in the hot, humid Mississippi summertime.
Top Review by Kumquat the Cat's friend
The mustard and raw onions gave this a terrific tangy taste. I used a blender for the dressing and instead of 1/3 cup olive oil I used 1 tablespoon oil with the rest water. That made it lower in fat, even though it's not terribly high in fat to begin with. I really liked the "parsley pesto" dressing! I think I'll try it on other dishes:)
- 1 bunch asparagus
- 1 bunch cherry tomatoes
- 16 ounces vermicelli
- 3 tablespoons capers, drained
- 2 garlic cloves, chopped
- 1⁄2 cup fresh flat-leaf parsley
- 1⁄3 cup extra virgin olive oil
- 2 tablespoons red onions, chopped
- 1 teaspoon Dijon mustard
- grated parmesan cheese (optional)
Directions See How It's Made
- Steam the asparagus until al dente, usually 3/4 minutes.
- Drain and chop asparagus into 2 inch pieces.
- Chop cherry tomatoes.
- Cook pasta according to the package directions, drain, and toss with a little olive oil so it doesn't stick together.
- In a food processor, combine garlic, capers, parsley, olive oil, red onion, Dijon, and pepper and finely chop.
- Toss asparagus pieces and cherry tomatoes with sauce and pasta and serve with optional grated Parmesan.