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Gia Russa Pasta Spring Toss

Gia Russa Pasta Spring Toss

Gia Russa Pasta Spring Toss

Ingredients

  • 1 lb. Gia Russa Rotini
  • 4 Tbsp. Gia Russa Extra Virgin olive oil
  • 6 cloves garlic, minced
  • 2 lbs. fresh asparagus, trimmed and cut into 1-inch pieces
  • 1/4 tsp. salt
  • 1/4 tsp. freshly ground black pepper
  • 1-pint fresh cherry or grape tomatoes
  • 2 cups frozen or fresh peas
  • 1 cup Gia Russa chicken stock
  • 1 cup Gia Russa Parmesan cheese, divided
  • 2 Tbsp. fresh basil leaves, chopped

Instructions

  1. Follow directions for cooking pasta al dente. Drain pasta, reserve 1 cup of pasta water.
  2. In a large sauté pan, heat oil over medium-high heat. Add garlic and cook for 1 minute. Add asparagus, season with the salt and pepper and cook for 2 to 3 minutes until tender. Add tomatoes and peas. Heat thoroughly, about 2 to 3 minutes. Pour chicken stock into the pan and bring mixture to a simmer. Cook until tomatoes start to burst.
  3. Transfer asparagus mixture to a large serving bowl; add pasta and 1/2 cup cheese. Toss. Adding reserved pasta water, if needed. Garnish with Parmesan cheese and chopped basil.
  4. Refrigerate leftovers and serve the next day as a salad. Place pasta spring toss over a bed of spring mix, drizzle with olive oil and Gia Russa Balsamic Glaze.