Orecchiette Pasta With Wisconsin Cheese

Total Time: 1 hr 15 mins Preparation Time: 1 hr Cook Time: 15 mins

Ingredients

• Servings: 4
• 1/2-1 lb asparagus, tough ends snapped off
• 2 shallots or 1 bunch green onion, diced
• 1 garlic clove, diced (or more)
• 2 tablespoons extra virgin olive oil
• 2 large ripe yellow tomatoes, peeled and chopped or 2 large plum tomatoes
• 1/2 cup italian wine (see below)
• 1/2 cup chicken broth (homemade or canned)
• 1/2 cup fresh basil, cut in chiffonade
• 8 1/2 ounces orecchiette, cooked to al dente (little ears, i think that small shells would work just fine, or plain gnocci)
• 1/2 cup mozzarella cheese, shredded (i used more)
• 1/2 cup provolone cheese, shredded (used a little more, again)
• 3 tablespoons grated parmesan cheese (used a little more again, c,mon! i'm in the dairy state!)

Recipe

• 1 preheat oven to 375°f.
• 2 heat up a good load of boiling water place asparagus in a shallow dish or pan and cover with boiling water.
• 3 cover it and let it sit 3-5 minutes.
• 4 drain and cool.
• 5 cut into 3 to 4 inch pieces.
• 6 sauté shallots (or green onions)and garlic in olive oil until translucent in a large saucepan or deep skillet.
• 7 add tomatoes and sauté until they are soft and give out their juices.
• 8 add wine and chicken broth.
• 9 boil over a high heat until reduced by about 1/4.
• 10 add the asparagus pieces and boil for about 2 minutes or so.
• 11 add basil and mix it up.
• 12 add the freshly cooked pasta and stir to coat.
• 13 add the cheeses and toss to melt.
• 14 put in a lightly oiled baking dish and bake for 20 minutes.
• 15 *if you don't want to use wine, substitute with chicken broth.