Capellini with Asparagus and Arugula

My wife loves pasta salads, and I think she likes everything about them. And who does not love pasta salad? I mean, you can get as creative as you want when it comes to these sorts of dishes. Meat or no meat, different types of pasta, cheeses, and vegetables. So recently I wanted to come up with a different pasta salad that incorporated some really unique flavors, and offered a whole new take on a pasta salad.

Capellini with Asparagus and Arugula Recipe

First things first. Asparagus. I really do love asparagus, especially when wrapped in bacon.  So, I thought that a pasta salad, with asparagus, a simple dressing, and some lettuce would be really fresh and delicious. It proved out to be just that.

  • small bunch of asparagus, stalk snapped, and spears cut into 3 inch pieces
  • 3 cups of arugula, cleaned, and dried
  • 3/4 cup of extra virgin olive oil
  • 1/2 tsp dried red pepper flakes
  • 2 cloves of garlic, finely chopped
  • zest and juice of one lemon
  • 1 cup of Pecorino Romano
  • 2 tbsp kosher salt (for pasta water)
  • ice water

Begin by bringing a large pot of salted water to a boil.  Add in your asparagus and cook for about four minutes. Remove with some tongs, and place them in the ice water to prevent them from cooking any further, as well as retain their great green color.

To that same pot of boiling water, add in your capellini. Capellini is basically very thin Italian pasta. You will only cook this pasta for like 3-4 minutes as well as it is so thin. Once cooked, drain, and place inside your serving bowl.

Capellini with Asparagus and Arugula

Next get your dressing going. Roll a whole lemon on your counter to get the juices going, literally. Zest it, and slice it in half to gather all of the juice, of course being careful not to let any seeds get past you. So you have the zest and the juice sitting in a bowl. Toss in your garlic, chili flake, and olive oil, and mix well.

You are pretty much ready to go. Remove the asparagus from the ice water, and set aside. To your pasta, add the Pecorino Romano cheese, the asparagus, and the arugula. Add the dressing, and with some tongs, or a couple of forks, mix everything. You want to incorporate the dressing as best as you can, as well as the cheese.

Plate and serve.

The great thing about this pasta salad is that you get a great citrus dressing, the peppery flavor from the arugula, and the lettuce flavor from the asparagus. Top that off with the sharpness of the cheese, and you have yourself one great salad. The only fallback you ask? Yes, we all know it, that scent from the asparagus the next day.

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Dax Phillips

Thank you for visiting my website. Truly, I do appreciate it. My free time and stress reliever is cooking for my family, friends, and everyone in between. The recipes you find on this site are those that I have either created, been part of, or those that I simply enjoy and have made my own in some shape, form, or other. My focus has always been on comfort food, because at the end of a long work day, you want something comforting. I currently am the father of three children, and married to a wonderful wife of thirteen years. There is nothing fancy with these recipes, just simple, and I will admit, not so simple ingredients, and a simple kitchen corner I can call my own. I learned early on that cooking and bringing family together was very important. After all, this notion of being together at dinner time was instilled early on by my parents. There are many memories of being in the kitchen with my parents, watching them cook, or preparing meals, or those home cooked smells while waiting for dinner. My parents who worked full-time, always had home cooked meals during the week, with the exception of Friday nights where we would enjoy a Wisconsin fish fry, and often on late afternoons on Sunday, where we would order Ann's pizza. I tend to cook by making things up. As a home cook, I think you have to take chances, and add or subtract ingredients that make up a dish, and make them your own. Remember to taste, and taste often. If a dish has potential, try it again, and make it your own. You should also note that I do not count calories, or break down recipes into grams of anything. To me, that's a bit boring. My philosophy is that if the food is good, eat it, and eat it in moderation. Life is just too short not to enjoy good food. Commonly Asked Questions: Can I use your photography/content on my website/blog? Please do not redistribute my photography or recipes without my permission. All of the recipes and photography on this website are my own unless noted, and is subjected to copyright  If you’d like to use a photograph or a recipe, please contact me for permission. Will you review my product/book/site? I am available for recipe development, food photography and/or styling, travel/press events, product reviews, brand promotion/ambassador, and sponsored posts. If you are interested in working with me, or if you have a question/comment regarding a recipe or about my blog, please send me an email.

4 thoughts on “Capellini with Asparagus and Arugula

  1. I love arugula. Our local pizzaria has arugula pizza.
    I love saying the word, too.

    Do you have more arugula recipes?

  2. Hi Dax!
    I was searching for a new asparagus recipe and nothing I found was tripping my trigger. And then I thought of Simple Comfort Food and sure ’nuff, here it is!
    This was fabulous! Jerry is a pasta lover too so we have another favorite recipe! Thanks!

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