| 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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