This pasta tastes good either hot or cold, so double the recipe and use the leftovers for tomorrow’s lunch.
8 ounces penne pasta
1 pound fresh asparagus, sliced into 2 inch pieces
2 tablespoons dijon mustard
1/4 cup green onions, thinly sliced
2 tablespoons fresh parsley
Black pepper to taste
Cook pasta according to package directions. Drain and reserve in colander.
Cook asparagus in small amount of water until crisp tender and save the cooking liquid.
Combine mustard, green onion, parsley and 1/4 cup asparagus cooking liquid. Mix sauce with asparagus and toss with the pasta.