Campanelle With Asparagus, Basil, And Balsamic Glaze

Ingredients

3⁄4 cup balsamic vinegar
5 tablespoons extra-virgin olive oil
1 pound asparagus, trimmed and cut into 1-inch lengths
1 red onion, halved and sliced thin
Salt
1⁄2 teaspoon pepper
1⁄4 teaspoon red pepper flakes
1 pound campanelle
1 cup chopped fresh basil
2 ounces Pecorino Romano cheese, shaved thin with vegetable peeler (1 cup)
1 tablespoon lemon juice

Instructions

Bring vinegar to simmer in 8-inch skillet over medium heat and cook until syrupy and measures 1⁄4 cup, 15 to 20 minutes.
Heat 2 tablespoons oil in 12-inch nonstick skillet over high heat until just smoking. Add asparagus, onion, 1⁄2 teaspoon salt, pepper, and pepper flakes and cook, without stirring, until asparagus begins to brown, about 1 minute. Stir and continue to cook, stirring occasionally, until asparagus is crisp-tender, about 4 minutes longer.
Meanwhile, bring 4 quarts water to boil in large pot. Add pasta and 1 tablespoon salt and cook, stirring often, until al dente. Reserve 1⁄2 cup cooking water, then drain pasta and return it to pot. Add asparagus mixture, basil, 1⁄2 cup Pecorino, lemon juice, and remaining 3 tablespoons oil to pasta and toss to combine. Add reserved cooking water as needed to adjust consistency. Serve immediately, drizzling 1 to 2 teaspoons balsamic glaze over individual portions and passing remaining 1⁄2 cup Pecorino separately.

Campanelle With Asparagus, Basil, And Balsamic Glaze

Ingredients

Instructions

Tags

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