Asparagus, Sun-dried Tomato, and Garlic Pasta
8 oz linguine
1/2C Butter or EVO
3 Cloves of Garlic (minced)
1/2tsp red pepper flakes
1 bunch asparagus-sliced
1/2C sun-dried tomatoes
Salt & Pepper to taste
Handful of fresh herbs (I used basil and parsley)
Freshly grated Parmesan.
1. In a large pot of salted water cook pasta until al dente.
2. When pasta is done, remove noodles w/ slotted spoon and reserve boiling water. Blanch asparagus in water for 30 seconds, asparagus will be bright green! :)(pretty!) Drain but reserve about 1/2c of "cooking water".
3. Heat oil in a pan over medium heat. Add garlic and red pepper. Saute for 30 secs.
4. Add the pasta, sun-dried tomatoes, asparagus, and fresh herbs to the pan and toss.
5. Add additional "cooking water" if the dish seems dry. Season with salt and pepper.
6. Top with fresh parm!
Goes nicely with a good Pinot and artisan bread.
Variations:
1. The original recipe contains the juice of two lemons. This adds a wonderful "spring" feel to this dish! But its great w/o it as well!
2. Also, if you like a creamier sauce (we omit all creams/milk b/c im allergic) compared to the garlic butter sauce, add some heavy cream and Wah-La!
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