Ingredients
freshly ground black pepper (we just used regular black pepper)
1/2
lb fresh Mozzarella cheese, cut into small cubes
1
large bunch of scallions, sliced
2
dozen ripe cherry tomatoes, cut in half
1/2
cup extra-virgin olive oil
zest and juice from 1 lemon (we just used 5 or 6 squirts from one of those lemon bottles of lemon juice)
1/2
lightly toasted cup pine nuts. (we bought plain ones and toasted them in the toaster oven)
large handful fresh basil leaves, lightly chopped
Directions
1.
1. Put up a large pot of salted water for cooking the pasta and bring it to a boil. Add the asparagus and cook for about 3 minutes. Scoop the asparagus from the water with a large strainer spoon and place in a colander. Run cold water over it. Drain well and slice into small pieces on the diagonal, leaving the tips whole.
2.
2. Bring the water back to a rapid boil and cook the penne. Run the pasta under cold water and drain very well.
3.
3. In a large serving bowl, add the pasta, asparagus, and all the remaining ingredients. Season with salt and pepper, and toss well until all the pasta is well coated with dressing. Taste for seasoning.
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