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Ingredients

Saffron vinaigrette:
1/4 cup red wine vinegar
1/2 teaspoon saffron threads
1 medium garlic clove, smashed
1/2 teaspoon salt
2 tablespoons lemon juice
2 teaspoons Dijon mustard
1/2 cup / 120 ml olive oil
bit of sugar/honey or splash of cream (if needed)

12 ounces / 340 g dried pasta (see head notes)

1 pound / 16 oz / 453g thin asparagus, ends trimmed, cut into 1/2-inch segments

3 ounces / 85g goat cheese, crumbled
fresh chopped chive and toasted pine nuts (optional)

Description

A Spring Pasta Salad Made With A Vibrant Red-wine And Saffron Vinaigrette, Asparagus, And Toasted Whole Wheat Orecchiette Pasta From Puglia.

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