Fusilli With Asparagus Basil and Balsamic Glaze |
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Prep Time: 10 Minutes Cook Time: 20 Minutes |
Ready In: 30 Minutes Servings: 6 |
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This quick pasta dish bursts with flavor. Be careful no to over reduce the vinegar or it will become bitter. Ingredients:
1 tablespoon salt |
1/2 teaspoon salt |
3/4 cup balsamic vinegar |
5 tablespoons extra virgin olive oil |
1 lb asparagus |
1 medium red onion, halved and sliced (1 1/2c) |
1/2 teaspoon pepper |
1/4 teaspoon red pepper flakes |
1 cup chopped fresh basil leaf |
1 tablespoon lemon juice |
1 cup grated romano cheese |
Directions:
1. Bring 4 qt water to boil adding salt and pasta. Cook al dente. Drain and return to pot.
2. Right before putting pasta in boiling water bring balsamic vinegar to boil in 8 in skillet over med heat. Reduce heat to medium and simmer slowly until syrupy and reduced to 1/4 c 15-20 minutes.
3. While pasta is cooking and balsamic is reducing heat 2 tbsp oil in 12 in skillet over high heat until beginning to smoke.
4. Cut asparagus in 1 in lengths discarding the bottom 1 inch.
5. Add asparagus onion black and red pepper 1/2 tsp salt and stir to combine.
6. Cook without stirring until asparagus begins to brown about 1 minute then stir and continue cooking.
7. Stir occasionally until asparagus is tender-crisp about 4 min longer.
8. Add asparagus, basil, lemon juice, 1/2 Romano,and remaining 3 tbsp oil to pasta in stockpot toss to combine.
9. Serve immediately, drizzling 1-2 tsp balsamic glaze over individual servings and sprinkle cheese accordingly.
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