Ingredients

Fresh, asparagus spears (1 1/2 cups after slicing)

1/2 cup diced, red onion

1 cup black olives, halved

1 1/4 cups artichoke hearts, excess water squeezed out, chopped

½ cup julienned, sun-dried tomatoes in oil

3 tablespoons toasted, pine nuts

2 1/2 -3 dozen cooked, medium sized shrimp, peeled, deveined, tails removed

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Basil Aioli                                    

1 1/2  cups mayonnaise (Dukes)

2 ounces (weight) fresh, basil leaves

½ teaspoon freshly minced, garlic

2 tablespoons olive oil

1 teaspoon white balsamic vinegar

1 ounce (weight) finely grated, Parmesan cheese (good quality block)

Salt & pepper

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1 pound of Casarecce pasta 

Salt

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Finishing Touches

Parmesan cheese

Toasted pine nuts 

Fresh lemon & basil

Fresh cracked pepper

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Directions

Blanched Asparagus

Snap off the tough, bottom part of each asparagus spear. Slice the asparagus spears into about 1 1/4 inch segments and measure out 1 cup. Prepare and ice bath with water and ice cubes in a small bowl. Bring a small pot of water to a boil, add the asparagus segments and cook for about 1-2 minutes depending on thickness. Using a spider strainer or slotted spoon, place the asparagus into the ice bath to stop cooking. Remove the asparagus and pat dry.   

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Basil Aioli 

​Add the mayonnaise, basil, garlic, olive oil and balsamic vinegar to a food processor and pulse until smooth. Add the Parmesan and pulse a few times to incorporate. Season with salt & pepper.

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Pasta Preparation 

Boil the Casarecce pasta in salted water to desired doneness, I prefer al dente. Drain and then drizzle with some olive oil and toss. Set aside, stirring occasionally to prevent from sticking together, until cool.

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Add the pasta to a large mixing bowl and toss with the basil aioli. Add the remaining ingredients, toss well and adjust salt & pepper if needed. Pour into a serving bowl.  

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Finishing Touches

Using a vegetable peeler, shave off Parmesan from the left over block and crumble some over the top of pasta, followed with a sprinkle of pine nuts and fresh cracked pepper. Garnish with fresh basil leaves and lemon wedges. Squeeze some fresh lemon over the top right before serving. Serves 8-10

                                  

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