In much need of a night in, a friend and I decided to share a bottle of Pinot and settle down with a cozy bowl of pasta.
Knowing that there was a limited selection in the fridge, I went with my old staple, homemade evoo based sauce tossed with wheat fusilli.
Reminiscent of my time in London where fresh veggies were always hanging around, I had extra asparagus in the fridge and decided to go with it. The asparagus added a new dimension and did a good job complimenting the heirlooms that so often make appearances in my home cookin’.
In the mix:
1/2 box wheat fusilli
1/2 container cherry heirloom tomatoes, sliced in half
1 small bunch asparagus, sliced into fourths (I prefer to buy the skinny asparagus, it’s just more tender in general)
garlic salt and peppah
shaved Parmesan to garnish
Begin to heat the oil in a large sautee pan and add the sliced tomatoes. Allow them to soften for about 5 minutes before adding sliced asparagus. Add a bit more evoo and salt and pepper. Allow to cook until asparagus is tender and tomatoes are soft, pressing down on them to release juices occasionally. Strain and add hot pasta to the pan, tossing with sauce. Add a bit more evoo if necessary and season with salt and pepper to taste. Garnish with Parmesan, sip some wine and enjoy!