Pasta Salad with Asparagus & Red Peppers

 

¼ cup juice and ½ teaspoon grated zest from 2 lemons

Salt
2 medium garlic cloves, minced
½ teaspoon hot red pepper flakes or ground black pepper
½ cup extra-virgin olive oil
1 pound short, bite-size pasta,
3 tablespoons chives
2½ pounds asparagus
3 large red peppers

1/3 cup grated Parmesan cheese

 

1.    Grill or roast asparagus and red peppers 7 – 9 minutes; cool.

2.    Whisk lemon juice and zest, 1½ teaspoon salt, garlic, and red pepper flakes in large bowl; whisk in oil in slow, steady stream until smooth.

3.    Add pasta and 1 tablespoon salt to boiling water. Cook until pasta is al dente and drain.

4.    Whisk dressing; add hot pasta, cooled asparagus, red peppers and chives.
5.  Cool to room temperature, adjust seasonings, and serve.

Can be covered with plastic wrap and refrigerated for 1 day; return to room temperature before serving.