Penne with Asparagus and Sundried Tomatoes

Discussion in 'Recipes' started by joe george, Feb 17, 2010.

  1. joe george

    joe george

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    Exp:
    Professional Chef
    Yield: 2-3 servings


    1/2 pound penne
    &nbsp&nbsp&nbsp 3 tablespoons olive oil
    1/4 cup minced onion
    &nbsp&nbsp&nbsp 1 teaspoon minced garlic
    &nbsp&nbsp&nbsp 1 teaspoon minced fresh rosemary
    1/4 cup white wine
    3/4 cup heavy cream
    1/2 teaspoon salt
    1/2 teaspoon ground black pepper
    1/2 pound fresh asparagus, trimmed and cut into 1 inch lengths
    1/4 cup sundried tomatoes, reconstituted and julienned
    1/4 cup grated Pecorino Romano cheese


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    Cook the penne and drain it. Heat olive oil in a large skillet. Add the onion, garlic, and rosemary sauté until the onions are translucent and the garlic begins to caramelize. Add the white wine and simmer for about a minute. Add the heavy cream, salt, pepper, asparagus, and sundried tomatoes. Simmer the vegetables in the cream for about 5 minutes. Toss with the penne and grated Pecorino Romano cheese.