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Asparagus: Pasta with Asparagus

Source of Recipe

justmecookin


List of Ingredients

Pasta
2-3/4 cups all-purpose flour
1/2 teaspoon salt
1/4 cup semolina flour

Sauce
1/2 cup extra-virgin olive oil
2 cloves garlic, minced
1/2 pound asparagus, chopped, blanched
6 canned italian plum tomatoes, chopped
2 teaspoons italian parsley
2 teaspoons basil
2 teaspoons chives
2 teaspoons thyme
2 teaspoons mint
2 teaspoons oregano
2 teaspoons tarragon
1/8 teaspoon chili flakes
salt


Recipe

=Make the pasta: Pour the flour on a counter and form a well. Add 1/2 cup plus 2 tablespoons of water and the salt to the well, and work together until smooth and homogenous, you might need to add a little flour or water. Wrap, let rest for 1 hour on a wooden board.

Roll the dough out on a lightly floured counter until it is 1/16" thick. Dust with semolina. Fold the dough over itself, cut into 1/8" pieces, making long strands. Untangle the strands, dust with semolina to prevent the strands from sticking. Bring a large pot of water to a boil. Cook the pasta until it is al dente, drain.

Meanwhile, make the sauce: Heat the olive oil in a skillet wide enough to accommodate the pasta. Add the garlic, cook until aromatic. Fold in the asparagus (reserve the tips) and tomatoes, and saute until the tomatoes break down, about 3 minutes. Stir in the herbs, chili flakes, salt, and pasta, sautÈ for 1 minute, and adjust the seasoning. Decorate with the asparagus tips. Serve hot. Serves 4. =