Steps:
- In a large saucepan cook linguine in lightly salted boiling water for 5 minutes. Add asparagus and cook 3 to 4 minutes more or till linguine is tender and asparagus is crisp-tender. Drain and rinse with cold water. Drain well. Turn into a bowl. Add tomatoes and onion. In a small bowl combine salad dressing, mustard, salt and pepper. Add to pasta mixture; toss gently to coat. Cover and chill for 2 hours or overnight. Before serving, toss gently with pine nuts. Nutrition information per serving: 207 cal., 9 g pro., 21 g carbo., 12 g fat, 13 mg chol., 641 mg sodium, 321 mg potassium, 3 g fiber. U.S.RDA: 17% vit A, 30% vit C, 18% thiamine, 10% niacin.
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