Italian Sides Dishes Recipes - Fusilli Primavera

Ingredients

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

• 16 fresh asparagus spears (about 12 ounces)

• 1 tablespoon cooking oil

• 4 cloves garlic, very thinly sliced

• 1/2 teaspoon crushed red pepper

• 2 medium carrots, very thinly bias-sliced

• 1 leek, thinly sliced

• 6 plum tomatoes, seeded and chopped (about 2 1/4 cups)

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

• 1/4 teaspoon salt

• 2 tablespoons butter

• 1/4 cup shredded fresh basil

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

• 1 ounce smoked Gouda or provolone cheese, thinly shaved

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Method:

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

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

3. 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.

4. 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.

5. 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. Transfer to a warm serving dish. Sprinkle with nuts and shaved cheese.