6 ounces uncooked strozzapreti or other short pasta |
1 1/2 cups (2-inch) cut asparagus |
3 tablespoons white wine vinegar |
1 teaspoon sugar |
1/2 teaspoon salt |
1/4 teaspoon ground red pepper |
1/4 cup extra-virgin olive oil |
1 cup sliced cremini mushrooms |
1/2 cup chopped red bell pepper |
1/4 cup sliced green onions |
3 tablespoons small fresh basil leaves |
2 tablespoons halved pitted kalamata olives |
2 tablespoons fresh oregano leaves |
2 tablespoons flat-leaf parsley leaves |
3 ounces goat or feta cheese, sliced |
2 tablespoons coarsely chopped walnuts, toasted |
quick chilled pea soup |
