Roasted rhubarb and asparagus pasta salad
Prep: 20 minutes Cook: 25 minutes Makes: 4-6 servings
Adapted from the "New Prairie Kitchen" and Maggie Pleskac of Maggie's Vegetarian Cafe in Lincoln, Neb. Rhubarb may seem like an unusual ingredient in a pasta recipe, but it adds a delicious tart accent to the mix along with striking color.
1/2 pound bow tie pasta
1/4 pound fresh spinach leaves, coarsely chopped, thicker stems removed
1/2 pound rhubarb, about 2 large stalks, cut in 1/2-inch pieces
1/2 pound asparagus stalks, cut in 1-inch pieces
2 tablespoons olive oil, plus more to taste
2 large cloves garlic, chopped
1/2 teaspoon each: sea salt, red pepper flakes, plus more to taste
2 tablespoons thinly sliced fresh basil leaves
2 tablespoons thinly sliced fresh sorrel leaves, optional
1. Heat oven to 375 degrees. Cook pasta according to package directions in a large pot of well-salted boiling water. While pasta cooks, place chopped spinach in a colander; set aside.
2. Toss rhubarb and asparagus in a large bowl with olive oil, garlic, salt and red pepper flakes. Spread mixture evenly on a baking sheet. Roast in the oven just until fork tender, 6 to 8 minutes; you do not want the rhubarb to break apart.
3. When pasta has finished cooking, pour into the colander with the spinach; spinach will wilt. Drain spinach and pasta. Transfer to a serving dish. Add rhubarb mixture, basil and sorrel, if using. Toss together adding more olive oil, salt and red pepper to taste.