|Source||Safe Home Farm|
This is a delightful, light pasta; perfect for a spring potluck.
Place asparagus tips and water in a shallow pan. Cover and bring to a boil. Reduce heat and simmer until the asparagus is bright green and barely cooked, about 2 minutes. Reserve 2 Tbsp cooking water. Run asparagus under cold water to chill and set aside.
Prepare the pasta according to the package directions, drain, reserving about 2 Tbsp cooking water. Place the reserved pasta water in a large pot and, working quickly, add asparagus water, lemon juice, avocado, Neufchatel cheese and Farmers cheese. Blend until creamy.
Add the pasta and toss with a wooden spoon. Add the asparagus and strawberries and toss well. Serve.
You can make this vegan using Tofutti Non-dairy Cream Cheese and Daiya Mozzarella Style Shreds.