One-Dish Ditali With Asparagus

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One-Dish Ditali With Asparagus

 

Recipe By : " Pasta Harvest " by Janet Fletcher

Serving Size : 4 Preparation Time :0:00

Categories : Vegetarian Pasta

 

Amount Measure Ingredient -- Preparation Method

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2 1/2 pounds asparagus -- preferably not too

thin.

1 pound dried ditali or canneroni

4 tablespoons unsalted butter -- in pieces, at room

temperature

1 cup freshly grated Parmesan cheese

Salt and freshly ground pepper

 

 

Discard tough ends and cut spears into 1/3-inch slices, about the same length as

the ditali. Line several spears up and cut across them to save time. Bring a pot

of salted water to a boil. Add asparagus and cover pot partially. When water

returns to a boil, add ditali. Cook until pasta is al dente. Drain pasta and

asparagus. Transfer to a large warm bowl. Add butter, cheese and salt and plenty

of pepper. Toss to coat. Serve on warm dishes.

 

 

 

 

 

 

 

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