10 minutes to prepare
16 minutes to cook
Servings: 4-6
Ingredients:
2 tablespoons extra virgin olive oil
1 cup shallots, sliced
1 clove garlic, chopped a handful of cherry tomatoes, halved
1 pound fresh asparagus, cut into 2 inch pieces
1 box Rotini 4 ounces gorgonzola cheese, crumbled
salt and freshly ground black pepper to taste
BRING a large pot of water to a boil.
HEAT olive oil in large skillet over medium heat. Add shallots and sauté for 2 minutes.
ADD garlic, sauté for 2 minutes stir in tomatoes.
COOK pasta according to directions; add asparagus to during last 2 minutes of cooking time. Drain pasta reserving some of cooking liquid.
TOSS pasta with tomatoes and cheese; add reserved liquid if sauce is too dry. Season with salt and pepper.
TIP: White wine pairing recomended.
