Spinach, Asparagus, and Cashew Pasta

14 oz. bag Vineyard Pasta
2 T. olive oil + 1/2 cup olive oil
1 lb. asparagus, blanched and cut into
bite size pieces
6 green onions, sliced
6 T. white wine vinegar
2 T. soy sauce
1/4 t. sugar
3 oz. baby spinach leaves, chopped or sliced
11/2 cups salted roasted cashews, chopped
1/2 t. salt
1/4 t. pepper

Cook pasta in gently boiling water for approx. 6 minutes, or until tender but firm. Drain and rinse with cold water. Lightly toss with 2 T. olive oil and place in large mixing bowl.

Blanch asparagus in boiling salted water until crisp-tender, approx. 2-4 minutes depending on size of asparagus. Drain and rinse with cold water and set aside.

In a food processor, blend the green onions, vinegar, soy sauce, and sugar until smooth. Slowly add olive oil. Pour dressing over pasta. Add asparagus, spinach, and cashews and toss. Season with salt and pepper, and adjust seasoning to taste. Serve immediately.

Note: The pasta, asparagus, and dressing can all be made one day ahead. Just chill separately in fridge. Add cashews just before serving because they tend to soften.

Serves 6-8.