11.11.04
Recipe: Pasta with Asparagus
Pasta with Asparagus
By mistake, I cooked the broccoli last night that was supposed to go in our roasted veggie pasta tonight –oops! But serendipity worked in our favor tonight, b/c this yummy recipe was created.
1 lb. cooked penne (I use brown rice pasta)
2 sun dried tomato chicken sausages, chopped and sauteed
4 slices prosciutto
1 bunch asparagus, chopped into bite-sized pieces
2 onions
sun dried tomatoes (about 1/2 of a bag of dried ones) reconstituted in water (reserve water) and chopped
kalamata olives to taste
fresh rosemary to taste, chopped (we used about 2 TB)
for sauce:
sun dried tomato water
1 c. white wine
1 TB balsamic vinegar
Roast asparagus and onions with sea salt, freshly ground black pepper and extra virgin olive oil in the oven for about 1/2 hour at 375 (we do 350 convection). Toss with all other ingredients and extra virgin olive oil.
Use wine to deglaze pan that the sausages were cooked in. Add sun dried tomato water and balsamic vinegar and boil down until there is about a cup and a half of liquid left. Add this to pasta mixture, toss well and serve with goat cheese crumbles. Delicious!