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Description Edit

Purchased from the O'Reilly Estate in Fort Worth, Texas in 1988. Date and source unknown.

Ingredients Edit


Directions Edit

  1. In a large pot of salted boiling water, cook Pasta until al dente, rinse under cold water and drain.
  2. Steam the asparagus over boiling water and cook until tender but still firm. Drain, cool and chop.
  3. In a large bowl, combine the Pasta, asparagus, smoked salmon, lemon juice, pistachios, basil, olive oil, and salt and pepper.
  4. Mix well and refrigerate for 2 hours.
  5. Remove from refrigerator and serve at room temperature.

Contributed by Edit

Cat's Recipes Y-Group

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