Pasta With Asparagus

Pasta With Asparagus



By Jonathan Waxman

INGREDIENTS:

    * 1 pound orecchiette or fusilli pasta
    * 3 Tablespoons olive oil
    * 3 cloves garlic, minced
    * 1 pound cherry tomatoes, halved
    * 1 pound pencil-thin asparagus, trimmed and cut into ½-inch pieces
    * Kosher salt and freshly ground black pepper
    * ½ cup fresh bread crumbs
    * 2 Tablespoons unsalted butter
    * 20 basil leaves, thinly sliced
    * 1 cup grated Italian Fontina cheese (about 4 ounces)



METHOD:

Heat oven to 350°F. Cook pasta in salted boiling water until al dente, then drain, reserving 1 cup of the cooking water.

Heat oil in a large skillet over medium heat. Add the garlic and saute for 2 minutes. Add the tomatoes and asparagus and cook, stirring occasionally, until the asparagus is tender, about 8 to 10 minutes. Season with salt and 1 Tablespoon pepper. Remove from heat and cover to keep warm.

Spread the bread crumbs on a small baking sheet and toast in the oven, stirring occasionally, for 8 to 10 minutes, or until golden. Set aside.

Reheat the asparagus over low heat. Add the butter and toss with the pasta. Add some of the reserved cooking water if needed. Add the basil and toss quickly, then add the cheese. When the cheese has just melted, sprinkle with the bread crumbs.

Adapted by StarChefs.com

Yield: 4 Servings

Prep time: 15 minutes

Cook time: 15 minutes

Round Out the Meal:
With a tossed green salad.

Kid Friendly:
This is kid friendly!

Wine Pairing:
A Sauvignon Blanc.

From A Great American Cook: Recipes from the Home Kitchen of One of Our Most Influential Chefs by Jonathan Waxman, published by Houghton Mifflin.