This was a tasty, easy-to-prepare meal. I appreciated all the variations as well. I made the asparagus version, adding a bit of lemon peel and a squeeze of lemon. A quick and fresh weeknight meal.
SuzanneM Posted: 04/02/14
Whygal Posted: 04/28/14
WOW--excellent side dish. The only change I made was to grill the aspargus and then cut into bite sized pieces before adding to the pasta. This would make a great main dish pasta salad with the addition of grilled chicken, roasted red peppers, fresh mozzarella and perhaps even some spinach. The possibilities are endless. Can't wait to try the variations.
Woznime Posted: 04/19/14
Wow! So simple to make and the tastes blended so nicely together. Very delicate. Didn't make any changes and don't think I need to for the future. Can't wait to try the variations listed on the same page of the magazine.
KathrynNC Posted: 06/02/14
Served as a side to Salmon with Bacon Corn Saute from same issue. I used a little less pasta (3.5 oz total) and a little more asparagus to use up what I had and still thought the pasta to veggie ratio was good. I think depending on what you are serving it with, you could sub something else for the mint. Simple and tasty.