Asparagus Pasta Salad Recipe

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Rachael Ray on Food Network
Nutrition per serving    (USDA % daily values)


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Ingredients for 4 servings

1/3 cup extra-virgin olive oil, eyeball it

1 small shallot or 1/2 large shallot, finely chopped

1/2 small red bell pepper, chopped

1/2 cup frozen green peas

Salt and freshly ground black pepper

3 tablespoons white wine vinegar

1/2 pound bow tie pasta, farfalle, cooked to al dente and cooled

2 endive, cored and thinly sliced

1 pound asparagus, thin spears

1/4 cup chopped fla- leaf parsley, a couple of handfuls

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