StirCrazy! Penne Asparagus Tarragon Mustard

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* Exported from MasterCook *

 

Penne with Asparagus and Tarragon Mustard

 

Recipe By :Susan Jane Cheney, Stir Crazy (1998)

Serving Size : 4 Preparation Time :0:00

Categories : Pasta

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

4 cloves garlic -- minced

1 1/2 cups vegetable stock -- or more as needed

Freshly ground black pepper -- to taste

1 1/2 tablespoons Dijon mustard

3 tablespoons tahini (sesame paste)

1 tablespoon fresh lemon juice

1 tablespoon minced fresh tarragon

or 1 1/2 teaspoons dried

3 tablespoons capers -- or more

Salt -- to taste

3/4 pound penne pasta

8 asparagus stalks (6 to 12) -- good sized

peeled and cut 1/4 to 1/2 inch long on a diagonal

2 tablespoons minced fresh chives -- or more

4 cups well-rinsed coarsely chopped tender spinach

or arugula leaves, or 6 cups

 

Bring a large pot of water to a boil for cooking the penne.

 

Combine the garlic and 1 1/2 cups stock in a wok; bring to a simmer, cover,

lower the heat, and simmer gently for about 5 minutes. Grind in some pepper and

remove the wok from the heat.

 

In a small bowl, whisk together the mustard, tahini, and several tablespoons of

the hot stock. Whisk this mixture into the stock in the wok and bring to a

gentle simmer over low heat, whisking constantly for several minutes, until it

thickens. Add more stock, a tablespoon at a time, if the sauce requires

thinning. Whisk in the lemon juice, tarragon, and capers, to taste. Taste and

season with more pepper and salt if needed. Simmer the sauce briefly, then

remove it from the heat.

 

Add a pinch of salt and the penne to rapidly boiling water and cook until al

dente. Stir in the asparagus, then immediately drain. Add the pasta and

asparagus to the wok and toss with the sauce. Add chives, to taste and toss

again. Divide the greens among four plates and top with the pasta and sauce.

 

Source:

" Chapter: Oodles of Noodles "

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Per Serving (excluding unknown items): 457 Calories; 8g Fat (15.7% calories from

fat); 17g Protein; 79g Carbohydrate; 7g Dietary Fiber; 1mg Cholesterol; 776mg

Sodium. Exchanges: 5 Grain(Starch); 0 Lean Meat; 1/2 Vegetable; 0 Fruit; 1 1/2

Fat; 0 Other Carbohydrates.

 

NOTES : Whisk together this piquant sauce in the wok, cook the pasta and

asparagus together, and voila -- a wonderful springtime entree. [Calories: 345;

Total fat: 7 g; Protein: 1 1 g; Carbohydrates: 58 g; Cholesterol: 0 g; Sodium:

598 mg]

 

Nutr. Assoc. : 0 0 0 0 5243 0 0 0 0 0 0 2087 2130706543 0 3407 0

 

 

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