3 oz. linguine, break in 1/2
3/4 lb. asparagus, cut 1 1/2 inch
12 cherry tomatoes, quartered
3 tbsp. chopped red onion
1/2 c. Italian salad dressing
1/4 tsp. salt and pepper
1/2 c. toasted pine nuts

1. Cook linguine in salted boiling water 5 minutes.

2. Add asparagus and cook plus or minus 4 more minutes.

3. Drain, rinse in cold water.

4. Put in bowl with tomato, dressing and salt and pepper. Chill (even overnight).

5. Before serving add pine nuts. Serve on red leaf lettuce.