Ingredients Jump to Instructions ↓

  1. 8 ounces dried fusilli, fettuccine, linguine, or other long pasta noodles

  2. 16 fresh asparagus spears (about 12 ounces)

  3. 1 tablespoon cooking oil

  4. 4 cloves garlic, very thinly sliced

  5. 1/2 teaspoon crushed red pepper

  6. 2 medium carrots, very thinly bias-sliced

  7. 1 leek, thinly sliced

  8. 6 plum tomatoes, seeded and chopped

  9. cups)

  10. 1/4 cup extra-dry vermouth, dry white wine, or vegetable broth

  11. 1/4 teaspoon salt

  12. 2 tablespoons butter

  13. 1/4 cup shredded fresh basil

  14. 1/2 cup coarsely chopped cashews or sliced almonds, toasted

  15. 1 ounce smoked Gouda or provolone cheese, thinly shaved

Instructions Jump to Ingredients ↑

  1. Method :

  2. In a Dutch oven cook pasta according to package directions. Drain well. Return pasta to hot pan; cover and keep warm.

  3. Trim asparagus. Remove tips; set tips aside. Bias-slice asparagus stalks into 1 1/2-inch-long pieces; set stalks aside.

  4. In a 12-inch nonstick skillet heat oil over medium-high heat. Add garlic and crushed red pepper; cook and stir for 15 seconds. Add carrots and leek; cook and stir for 2 minutes.

  5. Add tomatoes; cook and stir for 1 minute more. Add asparagus stalks, vermouth, and salt. Cook, uncovered, for 2 to 3 minutes or until asparagus is crisp-tender.

  6. Add asparagus tips. Cook, uncovered, for 1 minute more. Add butter, stirring until melted. Add asparagus mixture and basil to pasta; toss gently to coat. Transferto a warm serving dish. Sprinkle with nuts and shaved cheese.


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