Before&
After
A version of this pasta is what made Scott fall in love with me. Last week I took advantage of asparagus being cheap(er); here's the recipe if you're interested:
1/4 cup extra-virgin olive oil
3 good sized garlic cloves; minced
salt
fresh ground pepper
1 large handful fresh basil; leaves rolled up together then cut into thin strips
1 lb cherry or grape tomatoes (kept whole)
1 bunch asparagus; end snapped off then snapped/cut into 2 to 3 inch segments
Preheat oven to 375 degrees F. Put all the following, in order, into a large mixing bowl. Toss until the veggies are well coated. Spread out onto a cookie sheet and roast in the oven for 45 minutes or everything starts to look a little burned.
15 minutes before the veggies are due to be done, cook your pasta. Shorter pasta shapes work better for this one.
Scrape it all (including all the oily juices) onto the cooked pasta and toss. Freshly grated Parmesan on top always helps. This pasta is good hot and at room temperature.
Raised in a small South Dakota mining town where he learned the value of a sturdy pickaxe and native tubers, Scott is a man's man who knows the meaning of the word testosterone. Apart from devouring freshly slain beasts of the forest, Scott enjoys sharpening his tools, lifting heavy objects, and throwing a ball at a hoop suspended ten feet off of the ground. He also enjoys Romantic Era poetry and Italian cooking.
1 comment:
mmmmm! sometimes we do this with sundried tomatos!
Post a Comment