Fusilli Primavera

By spietzsch

Ingredients

• 8 ounces dried fusilli, fettuccine, linguine or other long pasta noodles
• 16 fresh asparagus spears (about 3/4 lb.)
• 4 cloves garlic, very thinly sliced
• 1/2 teaspoon crushed red pepper
• 1 tablespoon cooking oil
• 2 medium carrots, very thinly bias-sliced
• 1 leek, thinly sliced
• 6 roma tomatoes, seeded and chopped (about 2-1/4 cups)
• 1/4 cup extra-dry vermouth, dry white wine, or vegetable broth
• 1/2 teaspoon kosher or sea salt
• 2 tablespoons butter
• 1/4 cup shredded fresh basil
• 1/2 cup coarsely chopped cashews or sliced almonds, toasted
• 1 ounce smoked Gouda or provolone cheese, thinly shaved

Details

Servings 4

Preparation

Step 1

1. Cook pasta according to package directions in a Dutch oven; drain. Return pasta to pan. Set aside.

2. Trim asparagus. Remove tips; set tips aside. Bias-slice remaining asparagus stalks into 1-1/2-inch pieces. Set stalks aside.

3. In a wok or 12-inch nonstick skillet stir-fry garlic and red pepper in hot oil for 15 seconds over medium-high heat. Add carrots and leek; stir-fry for 2 minutes. Add tomatoes; stir-fry for 1 minute more. Add asparagus stalks, vermouth, and salt. Cook, uncovered, for 2 to 3 minutes or until asparagus is crisp-tender. Add asparagus tips. Cook, uncovered, for 1 minute more. Add butter, stirring till melted. Add asparagus mixture and basil to pasta; toss gently to coat. Transfer to a warm serving dish. Garnish with nuts and shaved cheese. Makes 4 main-dish servings.