Trecolori Pasta and Rao’s Homemade Roasted Peppers with Portobello Mushrooms

1/2 lb asparagus, trimmed and cut into 1-inch pieces
3 garlic cloves, coarsely chopped
1/4 cup Vera Jane's Extra-Virgin Olive Oil
1/3 cup pine nuts, lightly toasted
1 pint grape tomatoes, halved
Salt and pepper to taste
1/4 cup fresh parsley, finely chopped
1/2 cup fresh basil, finely chopped
1 jar Rao's Roasted Peppers with Portobello Mushrooms, drained and sliced; reserve juice
1 lb Trecolori pasta

Cook asparagus in 6 quarts of boiling salted water, uncovered, for 3 minutes. Remove and place in a bowl of ice water to stop cooking; drain and set aside. In skillet, cook garlic in olive oil until fragrant, about 2 minutes; and remove. Add pine nuts and lightly toast. Add tomatoes, salt and pepper to taste, parsley, and basil; stir and simmer until tomatoes are softened, 3 to 4 minutes. Add roasted peppers with portobello mushrooms, and drained vegetables to pan and cook until warm. Cook pasta according to directions on package, reserving 1 cup of pasta water. Return drained pasta to pot, add reserved juice from roasted peppers, and toss until pasta is coated. Add tomatoes and vegetables and toss gently, adding reserved pasta water as necessary to keep pasta well coated. Sprinkle with grated Parmigiano-Reggiano cheese.

Allergy Warning: Contains MilkContains WheatContains Other Nuts

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