 | | Directions |
- Cook pasta according to package directions, drain and allow to cool.
- Cook edamame and drain.
- Place the pasta and edamame in a large bowl. Toss to combine.
- Add the basil, parsley and lemon zest. Toss to combine.
- Heat the grill to medium. Lay the aspargus out on a baking sheet and spinkle with olive oil. Toss to coat all of the spears.
- Place the spears and pork chop that is seasoned with salt and pepper on the grill.
- Grill the apsaragus until crisp tender and then remove from the heat.
- Cook the chop until browned on both sides and most of the pink is gone from the center, approximately 5 minutes on each side.
- Remove from the grill and allow to cool.
- Dice the pork chop and cut the aspargus into bite sized pieces. Add this to the pasta mixture.
- In a small bowl, whisk together the lemon juice, vinegar, salt, pepper and olive oil.
- Pour over the salad just before serving. Add Romano cheese, toss to coat and serve.
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Prep Time: 20 minutes
Cook Time: 20 minutes
Container: large serving bowl, 2 sauce pan , small bowl
Servings: 8
|  | | Ingredients | | - | | 16 ounces pasta - any small variety such as pastina |
| - | | 1 cup edamame - cooked according to package directions |
| - | | 1/2 pound asparagus - fresh and trimmed |
| - | | 3 tablespoons lemon juice |
| - | | 1 tablespoon white wine vinegar |
| - | | 1/2 cup olive oil |
| - | | salt and pepper to taste |
| - | | 1/2 cup basil - fresh and sliced chiffonad or ribboned |
| - | | 2 tablespoons parsley - fresh and chopped |
| - | | 1/2 lemon - zested |
| - | | 1 pork chops - boneless |
| - | | 1/4 cup Romano cheese |
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