Monday, December 17, 2007

Gorgonzola Asparagus Bowtie Pasta

Hey guys...this is a recipe that looks harder than it is but, is so yummy and makes so much!

Gorgonzola Asparagus Bowtie Pasta
1 lb bag bowties
1 ½ lbs of asparagus (cut into 1 ½ “ pieces)
5 shallots (diced)
1 cup of Italian seasoned bread crumbs
1 ¼ stick of butter (1/2 of stick for part, 3 /4 of a stick for another part)
Extra virgin olive oil
1 ¼ cup of crumbled gorgonzola cheese
Salt & pepper for flavoring

Prep first breadcrumbs and shallots:
Melt ½ stick of butter & brown bread crumbs. Stir until golden (5-10 mins). Place on side in bowl for the finishing touch.

Dice shallots & place on cookie sheet ,drizzle some olive oil on them, salt & pepper & stir on pan. Bake in oven at 375 for approximately 15-20 minutes or golden brown. Place aside.

Next clean asparagus and cut into 1 ½ “ pieces-place aside.
Boil pasta & 5 minutes before it’s done to your liking add your chopped asparagus in the boiling water with the pasta for the remaining time. Once done rinse pasta & asparagus through colander & place aside for a few minutes.
In the hot empty pasta pot add the remaining ¾ stick of butter in bottom then empty the hot pasta & asparagus back in. Drizzle about 1/4 cup of olive oil in, add shallots & toss. Next add gorgonzola cheese & gently stir all together. Season with s & p.
Lastly empty into a serving bowl & top with your buttered breadcrumbs.

1 comment:

megan o said...

Yes this is delicious. Janine had us over for dinner and this is what we ate. I am so happy to have this recipe.