Tomato and Asparagus Pasta
Level: Easy
Prep Time: 10 Minutes Cook Time: 15 Minutes
Yield: 4-6 Servings
Ingredients:
1 pound pasta, penne or other cut pasta
2 tablespoons Pasolivo California Blend Extra Virgin Olive Oil
1 pound asparagus, trimmed and cut into 1-2 inch pieces
2 cups cherry tomatoes, sliced in half lengthwise
1-2 teaspoons (or to taste) Pasolivo Roasted Garlic Sea Salt
1-2 tablespoons basil, chiffonade or torn
1 cup chicken stock
1 cup grated parmesan cheese, divided
2 tablespoons Pasolivo California Blend Extra Virgin Olive Oil
Directions:
Cook pasta al dente according to package directions in salted water. While pasta is
cooking, heat a large skillet on medium-high and add asparagus and 2 tablespoons
Pasolivo California Blend ExtraVirgin Olive Oil. Let sit in pan without moving until
asparagus starts to brown, about 1-2 minutes. Shake pan and add tomatoes and 1-2
teaspoons Pasolivo Roasted Garlic Sea Salt, cook about 1-2 minutes shaking the pan
when necessary to avoid burning. Add chicken stock and bring to a simmer. Turn off
heat and add pasta, half the parmesan cheese and toss. Garnish with remaining
parmesan, basil and 2 tablespoons Pasolivo California Blend Extra Virgin Olive Oil.
Serve warm.
For more Pasolivo recipes, visit pasolivo.com
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