Ingredients

1/2 cup diced red onion

3/4 cup black olives, halved

1 1/4 cups artichoke hearts, excess water squeezed out, chopped

½ cup julienned, sun-dried tomatoes in oil

3 tablespoons toasted, pine nuts

Fresh, thin, asparagus spears (1 cup after slicing)

2 1/2 -3 dozen cooked, medium sized shrimp, peeled, deveined, tails removed

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Basil Aioli                                    

1 1/2  cups mayonnaise

2 ounces fresh basil leaves

½ teaspoon fresh minced garlic

2 tablespoons olive oil

Block Parmesan cheese 

Salt & pepper

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1 pound of Casarecce pasta 

Salt

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Finishing Touches

Parmesan cheese

Toasted pinenuts 

Fresh lemon & basil

Fresh cracked pepper

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Directions

Blanched Asparagus

Snap off the tough, bottom part of each asparagus spear.  Slice the asparagus spears into about 1 1/4 inch segments and measure out 1 cup.  Prepare and ice bath with water and ice cubes in a small bowl. Bring a small pot of water to a boil, add the asparagus segments and cook for about 1-2 minutes depending on thickness. Using a slotted spoon, place the asparagus into the ice bath to stop the cooking.  Remove the asparagus and pat dry.   

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Basil Aioli 

Prepare another small ice bath, to blanch the basil.  Blanching will prevent the basil from turning dark.  

Bring a small pot of water to a boil, press the basil under the water and immediately remove and add to the ice bath. Squeeze out as much water as possible. 

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Add the mayonnaise, basil, garlic and olive oil to a food processor and pulse until basil is finely chopped and the dressing is smooth. Add the Parmesan and pulse a few times. Season with salt & pepper.

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Pasta Preparation 

Add 2 1/2 quarts of water to a large pot and bring to a boil.  Add the pasta and 2 tablespoons of salt and cook according to instructions on box.

Drain through a colander and rinse the pasta off under the faucet. Drizzle lightly with some olive oil and toss. Set aside, stirring occasionally to prevent from sticking together, until cool.

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Add the pasta to a large mixing bowling toss with the basil aioli.  Add the remaining ingredients, toss well and adjust salt & pepper if needed. Pour into a serving bowl.  

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Finishing Touches

Using a vegetable peeler, shave off Parmesan from the left over block and crumble some over the top of pasta, followed with a sprinkle of pine nuts and fresh cracked pepper.  Garnish with fresh basil leaves and lemon wedges.  Squeeze some fresh lemon over the top right before serving.  Serves 8-10

                                  

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