Lemony Gluten-Free Pasta with Grilled Asparagus

Light Gluten Free Pasta + Lemon for Spring with Grilled Asparagus

Talking about something as prosaic as pasta salad seems downright banal. I intend. It’s just pasta salad. It’s something I put together with things I had on hand. I didn’t plan it. I haven’t spent days contemplating the details and quirks of gluten-free penne. In fact, if I’m being blatantly honest, I rarely think about food.

As long as I’m not hungry.

Until those familiar, nagging pangs begin to gnaw their annoying way into my consciousness, distracting me from my favorite visual nomenclature, which rarely includes anything edible.

I daydream about painting in the Rocky Mountains, about the plight of bees, and about walking at low tide on Brewster Flats. I note the temperature of the light and the curve of negative space against a jar of old spoons. I think about expectations, illusions and perceptions. I reflect on where my soul is taking me, pushing me to pay attention to my life, inviting me through dreams and the random snippets of music, ideas or theories that move, skate and ripple the mindstream I walk through day after day, to consider time itself, if I believe it, flowing in a fresh and constant flow of now.

I rarely eat breakfast. I often forget lunch. And dinner time always surprises me. As if every day required us to figure out how to live all over again (to paraphrase Deadwood Zen master David Milch).

That’s not to say I don’t appreciate good food.

Or that I hate cooking (well, some days I’m less than enthusiastic).

I hate junk food and processed food. I can’t take credit for this: it’s simply the way I’m made, the way my body so adamantly rejects any simple, pre-packaged solution.

Even before I discovered gluten and FODMAP intolerance, I knew on a gut level that to keep this body of mine healthy and strong in the here and now I needed to pay it a little attention.

I know I have to eat.

And eat consciously.

And so I find myself rummaging in that little white painted cupboard that is my pantry.

And I find a box of gluten-free penne.

In the fridge I find a handful of spring asparagus.

A lemon.

A few sprigs of dill, marjoram, parsley and mint.

The rest is history.

Now in my belly.

Fuel to stimulate thoughts of rebirth, fragility and that particular pink that is buttercup.

xox

Karina

Karina’s lemon pasta salad recipe with fresh herbs and grilled asparagus

This light, gluten-free vegan lemon pasta salad recipe is easy to throw together, yet elegant enough to serve at your next party or picnic with family and friends.

Ingredients:

1 12 oz. box of gluten-free penne (We like Barilla and I wasn’t paid to say so.)
1 1 lb. bunch of thin asparagus
Extra virgin olive oil, to taste
1 large, juicy lemon
1/2 cup Vegenaise (or sour cream if you like dairy)
2 tablespoons chopped fresh parsley or coriander
1 tablespoon chopped fresh mint leaves
2 teaspoons chopped fresh dill
2 teaspoons chopped fresh marjoram
Sea salt
Black pepper, freshly ground

Instructions:

Bring a large pot of salted water to a boil and add the brown rice penne. Cook until tender, but still al dente. Don’t overcook.

Wash the asparagus. Trim off any tough ends. Grill in a grill pan (or on a hot grill) until the spears are tender and crispy—don’t overcook these babies. You want them smoky and slightly crunchy. Remove them from the grill or grill and let them cool a little. Cut them into pieces.

When the pasta is cooked al dente, drain it well and pour it into a large bowl. Drizzle with extra virgin olive oil, toss lightly to coat. Squeeze the lemon juice all over the pasta and stir gently. Add the veggie, asparagus and chopped fresh herbs. Season with sea salt and black pepper, to taste. Once again, stir gently to combine.

Serve immediately at room temperature when the flavors are fresh and vibrant. This will ensure the best consistency.

If you need to make it ahead of time, cover and let cool. But before serving, let the pasta salad come to room temperature for the best flavor. Gluten-free pasta becomes tough when cooled.

Serves six.

Preparation time: 30 minutes