Garden Pasta
Ingredients:
1/2 box cascatelli pasta, or any other pasta really :)
1 lb ripe cherry tomatoes, cut in half lengthwise
1 bunch asparagus, top parts only, cut in half lengthwise
1 cup kalamata olives, cut in half lengthwise
¼ cup fresh dill, roughly chopped with stems removed
1 tbsp lemon zest, micrograted
6 tbsp olive oil
½ cup micro grated parmesan
¼ cup ricotta salata, grated
Salt and pepper to taste
Steps:
Fill a 3 qt sauce pan halfway with water and bring to a boil over high heat
Warm a 3 qt saute pan over medium-high heat and a tablespoon of olive oil. Add tomatoes to the pan along with a sprinkle of salt for about 5 minutes, stirring occasionally.
Once water is boiling, stir in 2ish tbsp of salt, give it a minute and add in pasta (½ box serves 2-3 while a full serves 4-5). Boil pasta for about 13ish minutes, or until slightly under ‘al dente’.
While the pasta cooks, add olives and asparagus to the pan, along with another 2 tbsp of olive oil. Stir to combine. Add in lemon zest and 3 tbsp of dill, stir and continue cooking at a steady simmer.
Once pasta is ready, add it to the pan along with 2 cups of pasta water. Raise the pan’s temperature and stir vigorously for 2-4 minutes. Stir in parmesan and another 2 tbsp of olive oil. Season to taste with salt and pepper
Serve in a bowl and garnish with ricotta salata, dill and a drizzle of the remaining olive oil.
#vegetarian