2 bunches asparagus, trimmed, halved lengthwise, and cut crosswise into thirds
4 ounces goat cheese, broken into pieces
2 scallions, finely chopped
1 Tbsp. fresh lemon zest
2 Tbsp. finely chopped fresh parsley
¼ tsp. paprika
½ tsp. sea salt
¼ tsp. freshly ground black pepper
In a small skillet over medium heat, toast macadamia nuts, stirring often, until golden, approximately 3 minutes.
In a large pot of boiling salted water, cook pasta until al dente, according to the package instructions, add asparagus during the last 2 minutes of cooking. Drain; return pasta and asparagus to pot. Toss with goat cheese, scallions, lemon zest, parsley, paprika, sea salt, pepper and toasted macadamia nuts.
Transfer to a serving bowl and serve immediately or cover and store in the refrigerator until ready to serve.
Serve chilled or at room temperature.
Recipe by Gluten Free Recipes - The Healthy Apple at http://thehealthyapple.com/2012/07/02/4th-of-july-picnic-menu/