Linguine with Asparagus, Tomatoes & Pecorino Romano Cheese


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."

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