Penne, Spinach, Asparagus And Cashew Salad - cooking recipe

Ingredients

1 1/2 lbs asparagus spears, ends trimmed, cut into 1-inch pieces
1 1/2 lbs penne or 1 1/2 lbs rigatoni pasta
1 tablespoon olive oil
1/2 cup olive oil
3/4 cup green onion, sliced
6 tablespoons white wine vinegar
2 tablespoons soy sauce
1 (6 ounce) package Baby Spinach
1 cup roasted cashews, salted, coarsely chopped (about 4 ounces)

Preparation

Cook asparagus in large pot of boiling salted water until just tender, about 3 minutes.
Using slotted spoon, transfer asparagus to small bowl. Cool.
Add pasta to same pot and cook until just tender but still firm to bite. Drain well.
Transfer pasta to very large bowl.
Toss with 1 tablespoon oil. Cool.
Blend cup oil, green onions, vinegar and soy sauce in blender until smooth, about 2 minutes. (Asparagus, pasta and dressing can be prepared 1 day ahead. Cover separately; chill.)
Pour dressing over pasta.
Add asparagus, spinach and cashews; toss to coat.
Season with salt and pepper.