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Categories:Viewed: 8 - Published at: a year ago
Ingredients
- 16 ounces rigatoni pasta
- 1 1/2 - 2 lbs asparagus
- 1 pint cherry tomatoes
- 1 tablespoon olive oil
- 1 tablespoon minced garlic
- 1/4 teaspoon salt
- pepper
- 1 1/2 tablespoons lemon juice
- 15 fresh basil leaves, chopped
- 5 fresh mint leaves, chopped
- 1 cup shredded smoked gouda cheese
Method
- Cook the pasta according to package directions.
- Meanwhile, break the dry ends off the asparagus, discard them, and slice the asparagus spears on the diagonal into 1-inch pieces.
- Cut the cherry tomatoes in half.
- When the noodles are about halfway cooked, heat the oil in a large skillet over med-high heat.
- Add the asparagus, tomatoes, and garlic, and cook them for several minutes.
- Season the vegetables with salt and pepper to taste.
- Scoop out about 1/2 cup of the cooking water from the pasta and set it aside.
- Drain the cooked noodles.
- Add the noodles and reserved cooking water, lemon juice, salt, basil, and mint and toss gently.
- Transfer it to a large serving bowl and add the cheese.
- Toss the noodles and cheese to melt the cheese slightly; serve warm.
