Ingredients

The following ingredients have 4 Servings
  • Salt
  • 1 pound Campanelli Pasta
  • 3/4 Cup Vinegar (Balsamic )
  • 5 Tablespoons Olive Oil (Extra Virgin )
  • 1 Pound Asparagus (tough ends snapped off)
  • 1 Red Onion (Medium, halved and sliced thin (I may have forgotten this... woops!))
  • 1/2 Teaspoon Ground Black Pepper
  • 1/4 Teaspoon Red Pepper Flakes
  • 1 Cup Basil (fresh chopped)
  • 1 Tablespoon Lemon Juice (juice from 1)
  • 2 Oz Cheese (Pecorino Romano, shaved with veggie peeler)

Instruction

  • Bring 4 quarts of water to a boil in a large pot.
  • Add 1 tablespoon salt and the pasta to the boiling water and stir to separate noodles.
  • Cook until al dente, drain and return to pot.
  • Meanwhile, bring the balsamic to a boil in an 8-inch skillet over med-high heat; reduce heat to medium and simmer slowly until it is syrupy and has reduced to 3/4 cup, 15 to 20 min *ours only took 10-15 min.
  • While the vinegar is reducing, heat 2 tablespoons of the oil in a nonstick skillet over high heat until it starts to smoke.
  • Add asparagus, onion, pepper, red pepper flakes and 1/2 ts salt.
  • Stir to combine.
  • Cook without stirring until the asparagus is tender-crisp, about 4 min longer.
  • Add the asparagus mixture, basil, lemon juice, 1/2 cup of the cheese and remaining 3 tablespoons oil to the pasta.
  • Toss to combine.
  • Serve immediately, drizzling 1-2 teaspoons of the balsamic glaze over each serving, passing additional cheese around.