Coming up with unique dinners and easy dinners that I'm tempted and inspired to make these days has been far and few between. Hence, the few recipe posts....but I'm trying! I found this inspiration on schue love the other day and thought it was doable. It ended up taking me a bit longer than I had anticipated, only because the noodles took longer to cook and the asparagus in the oven didn't want to bake quite as quickly as I'd thought. But it ended up being worth it.
These noodles are Perciatelli noodles. Have you ever had them? I'm picky about my noodles but really enjoyed them. They are a hollow spaghetti-like noodle. Try them. The basil was a nice contrast to the asparagus, and I always love pecorino cheese!
Here you go:
- 8 cloves of garlic, minced
- 4 TB of butter (I don't think I used quite that much)
- 2 TB of olive oil (though I may have made up for the butter by using a little more olive oil!)
- 3/4 lb. of pasta
- Pecorino cheese
- 8-12 basil leaves
- Bundle of Asparagus
Melt the butter in a pan over medium heat and add the olive oil then saute the garlic until aromatic. Meanwhile, cook the pasta and asparagus. I did what Natasha did on schue love and baked the asparagus tossed with olive oil, salt and pepper in the oven at 400 degrees for about 20 minutes. It ended up being the perfect crispness. When the pasta is ready, toss it with a bit of olive oil, salt and pepper, then add the garlic sauce. Plate the pasta and top with the asparagus and basil. Finish off with Pecorino cheese and tada!
I might add a squeeze or two of lemon next time I make this dish. And if I could, a glass of white wine would be a nice addition. This would also be a really nice spring time-eat on the deck-dinner.
What do you think? New plans for dinner tonight?
lauren
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