Name: Parigi's Penne Pasta with Roasted Garlic
Ingredients: 20 Cherry tomatoes; stemmed and halved; 1 1/4 c Extra virgin olive oil; 1 Head roasted jumbo garlic; 1 c White wine; 1 tb Unsalted butter; 20 Fresh thin asparagus spears; 1 lb Fresh penne pasta; 1 bn Fresh basil; chopped; Salt and pepper to taste; 4 oz Goat cheese; room temperature

When criticism comes, we must remember that our response is what we are modeling for others. The following principles help us eliminate defensiveness and pride: 1. Search for any part of the criticism that is true and own it (Psm. 51:4). 2. Make no demands on others to treat you as if there’d never been an offense (Psm. 138:6; Pro. 3:34; Mat. 3:12; 1 Pet. 5:6-7). 3. When a criticism has no merit, seek to understand how the person could’ve drawn their conclusions. 4. If a complaint is leveled with sinful attitudes, forgive the offense quickly and lavishly, exercise self-control, and respond with carefully chosen words and attitudes.

Jerry Wragg

CATEGORY	CUISINE	TAG	YIELD
Dairy		Pasta	4	Servings

INGREDIENTS

20		Cherry tomatoes; stemmed and halved
1 1/4	c	Extra virgin olive oil
1		Head roasted jumbo garlic
1	c	White wine
1	tb	Unsalted butter
20		Fresh thin asparagus spears
1	lb	Fresh penne pasta
1	bn	Fresh basil; chopped
		Salt and pepper to taste
4	oz	Goat cheese; room temperature

INSTRUCTIONS

Preheat oven to 300 degrees. Place cherry tomatoes on sheet pan, and
drizzle with 1/4 cup olive oil. Bake about 20 minutes, until tomatoes are a
bit shriveled and slightly brown at the edges. Remove from oven, and
reserve. Slice head of roasted garlic in half horizontally. Squeeze each
half to extract meat, and reserve.
Place wine, butter, and asparagus in sauté pan or skillet over high heat.
After wine-asparagus mixture comes to a boil, add tomatoes and garlic meat.
When all but 1/4 cup of liquid has evaporated, reduce heat to medium and
add salt and pepper to taste.
Fill deep saucepan with water. Add pinch of salt and pepper, and bring to
boil.
Drop pasta into boiling water, and cook until it is al dente, about 2
minutes. Drain pasta, and add to asparagus-tomato mixture. Add basil and
remaining olive oil. Toss pasta and sauce, then spoon into 4 bowls and
crumble goat cheese on top. Serves 4.
Recipe by: unknown
Posted to MC-Recipe Digest by "gswindell@widomaker.com"
<gswindell@widomaker.com> on Apr 27, 1998

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“We simply prepare ourselves. God fills us.”