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Receta Parigi's Penne Pasta With Roasted Garlic
by Global Cookbook

Parigi's Penne Pasta With Roasted Garlic
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  Raciónes: 4

Ingredientes

  • 20 x Cherry tomatoes, stemmed and halved
  • 1 1/4 c. Extra virgin extra virgin olive oil
  • 1 head roasted jumbo garlic
  • 1 c. White wine
  • 1 Tbsp. Unsalted butter
  • 20 x Fresh thin asparagus spears
  • 1 lb Fresh penne pasta
  • 1 bn Fresh basil, minced
  •     Salt and pepper to taste
  • 4 ounce Goat cheese, room temperature

Direcciones

  1. Preheat oven to 300 degrees. Place cherry tomatoes on sheet pan, and drizzle with 1/4 c. extra virgin olive oil. Bake about 20 min, till tomatoes are a bit shriveled and slightly brown at the edges. Remove from oven, and reserve. Slice head of roasted garlic in half horizontally. Squeeze each half to extract meat, and reserve.
  2. Place wine, butter, and asparagus in saute/fry pan or possibly skillet over high heat.
  3. After wine-asparagus mix comes to a boil, add in tomatoes and garlic meat.
  4. When all but 1/4 c. of liquid has evaporated, reduce heat to medium and add in salt and pepper to taste.
  5. Fill deep saucepan with water. Add in healthy pinch of salt and pepper, and bring to boil.
  6. Drop pasta into boiling water, and cook till it is al dente, about 2 min. Drain pasta, and add in to asparagus-tomato mix. Add in basil and remaining extra virgin olive oil. Toss pasta and sauce, then spoon into 4 bowls and crumble goat cheese on top.
  7. Serves 4.