1 box
linguine
4
tablespoons extra virgin olive oil
1
bunch asparagus, cut in slices on a bias
1 pint
cherry tomatoes, cut in half
Salt
and black pepper to taste
½ cup
Pecorino Romano cheese, grated
 |
| I think that when they say "on a bias" they mean a trick my friend Faye taught me where you take a spear and snap it where it wants to snap to make sure all the tough bits are off of the end. |
 |
| Lil' BABY tomatoes! |
Bring a large pot of water to a boil.
In a large skillet, heat olive oil.
Add asparagus and tomatoes. Season with salt and pepper;
sauté for 3 minutes.
 |
| And not a second more! |
Cook pasta according to package directions. Drain and toss
with the sauce.
 |
| Pasta: Always a nice quantity for cheaps. |
Top with cheese and serve.
 |
| Yay! |
My Rating: 4/5 "It's nothing fancy, but it's subtly flavorful and it's filling. Your stomach will feel pleasant after eating it."
Comments
Post a Comment