1 pound medium pasta shells
2 pounds thin asparagus washed
tough bottoms removed cut
into 1-inch pieces
1 pound firm tofu drained and cut
into 1/4-inch cubes
1 large ripe tomato diced
1/4 cup pecan halves
3 tablespoons extra-virgin olive oil
1/2 large orange squeezed
OR 1/2 cup fresh orange juice
1 tablespoon grated lime zest
2 limes squeezed
OR 3-tablespoons lime juice
1 large shallot minced
1/4 cup soy milk
Salt and pepper
Instructions
Bring 6 quarts of lightly salted water to a boil in a large covered pot over high heat. Stir in the pasta shells. After the pasta has cooked to within 5 minutes of the cooking time according to the package directions, add the asparagus. Continue cooking for 5 minutes, stirring occasionally, until the pasta is cooked and the asparagus is crisp-tender. Drain the pasta and asparagus. Rinse under cold water, then drain again. Turn into a bowl. Add the tofu, tomato, and pecans. Toss gently but thoroughly to combine, using two spoons. In a separate bowl, whisk together the olive oil, orange juice, lime zest, lime juice and shallot. Slowly add the soy milk, whisking to combine. Whisk in salt and pepper to taste. Pour this over the pasta salad. Toss well to coat, using two spoons. Taste for seasonings. Serve immediately or chilled.
>From CLAIRE'S CLASSIC AMERICAN VEGETARIAN COOKING, By Claire Criscuolo (Dutton).
>Edited by Pat Hanneman (Kitpath) 98-Mar
Notes: Asparagus and pecans are delicious together. Here they are combined with tiny cubes of firm tofu gently tossed in an orange and lime flavored vinaigrette.
By KitPATh on Mar 18, 1998.
This recipe published with BigOven, and can be imported instantly by BigOven users. Download your free trial at www.bigoven.com.
Yields: 8 Servings
CLAIRE'S CLASSIC AMERICAN VEGETARIAN COOKING
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