Asparagus and Pine Nut Cavatappi

Asparagus and Pine Nut Cavatappi



16 ounces Cavatappi

16 ounces asparagus cut into 2-inch pieces

1/2 cup bottled Italian dressing

1/4 cup chopped fresh basil or

1 tablespoon dried basil leaves

3 yellow bell peppers, cut into bite-size pieces

6 roma tomatoes, cut into wedges

1 ounce toasted pine nuts


  Directions Cook cavatappi according to package directions. When pasta is nearly done cooking, add asparagus to boiling water and cook 3 more minutes. Drain pasta and asparagus and rinse with cold water. In large bowl combine all remaining ingredients. Add pasta and asparagus and toss. Servings 8