Ingredients
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2 cups small shell pasta (uncooked)
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1 1/2 lbs asparagus, cut into 2-inch pieces, discard tough ends
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1 red bell pepper, chopped
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1 cup fresh mushrooms, sliced
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3 tablespoons parsley, chopped
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1/4 cup slivered almonds
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2 fresh garlic cloves, minced
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2 -3 anchovy fillets, rinsed with cold water
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2 tablespoons Dijon mustard
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salt and pepper
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1 egg yolk (uncooked)
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2 tablespoons lemon juice
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1 tablespoon white wine vinegar
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1/2 cup olive oil
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1/2-1 teaspoon Worcestershire sauce
Instructions
- Boil pasta in water until firm-tender (do not overcook, leave firm!) drain, and rinse with cold water; set aside.
- Steam asparagus until crisp-tender; drain and plunge into very cold or ice water; drain and pat dry with a paper towel.
- Place all dressing ingredients in a blender, and blend until well mixed (adjusting all ingredients to suit taste).
- Place the veggies and the cooked pasta shells in a large bowl; toss to combine.
- Pour the dressing over; toss well to coat.
- Add in slivered almonds and mix.
- Chill in the fridge for a minimum of 2 hours before serving.